· Pork - cubed
· Pork liver - cubed (or liver spread)
· Tomato sauce
· Potatoes – cubed
· Carrots – cubed
· Red/green bell pepper – cubed
· Sausage or hotdog - sliced diagonally
· Onions - finely chopped
· Garlic - minced
· Black pepper
· Bay leaf
· Soy sauce
· Lemon juice
· Worcestershire sauce
Marinate pork in soy sauce and lemon juice, pepper, worcestershire sauce and bay leaf for at least three hours.
Put the pork with the marinade in a pot and add a little water. Bring to a boil, then put on low fire till half tender. Add salt. My Lola Orang call this “singkutsa” – I don’t know if this is the kapampangan term or a tagalog term for that, anyways, para daw maalis ang lansa….
In a large casserole or pan, heat oil, sauté garlic when slightly brown, add onions. When the onions are clear, add the marinated pork. Slightly stir until the pork is all covered with the garlic/onions, cover for about 3-5 min. When the pork is sautéed, add water (little by little just enough to cover the meat). Let boil, stirring occasionally to avoid meat sticking to bottom of pan. If using non-stick pan/casserole, just swirl the pan a bit. Continue cooking until it dries up a bit and the pork is almost half cooked.
Add potatoes, let boil for 2 minutes, then the carrots until half tender. Add tomato sauce and liver (or liver spread), stirring occasionally to avoid sticking. Add a little more water if needed.
Add the hotdog/sausage, garbanzos, raisins and bell peppers. Adjust the seasonings.
Let boil for at least 2-3 minutes then turn off the heat. The veggies will cook completely with the heat of the meat inside. Serve hot.
Note: You can use beef instead of pork. I most of the times use beef (rib-eye steak), unless requested, and omit the liver but double up on the liver spread. A friend of mine who always asks me to cook this for them doesn’t eat liver so I use the liver spread instead :)