Saturday, January 6, 2007



1 c pork (diced)
1/2 c pork/beef liver (diced)
1/4 c pork/beef kidney (diced)
4-5 c broth (or water)
1 medium onion (thinly sliced)
1/2 inch ginger root (thinly sliced)
1 tbs patis (fish sauce)
black pepper to taste
1 c pepper leaves or 2 green onion (chopped)
1 tbs cooking oil

In a sauce pan, heat oil and saute ginger and onion until onion is translucent. Add meat, liver, kidney, and patis. Stir for 3 minutes. Add broth or water and let it boil. After boiling, simmer until the meat is done. Add ground black pepper and green onions. Serve with steamed rice and bagoong.

Variations: You can add misua. The recipe also calls for garlic, but I like mine with lots of ginger instead.

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