Paklay

This paklay recipe is simple and straightforward. For those that are not familiar with this dish, paklay is a stew made-up of pig and cow innards. This dish is popular in the southern parts of the Philippines and is best enjoyed as a main dish or as pulutan. Although it might seem that it needs an acquired taste to enjoy this dish, I must confess that I fell in love with paklay the moment I tried it —  and it became a habit to cook paklay when I have the chance.

This Paklay recipe depicts the way that I prepare the dish. I am not claiming that this is an authentic recipe, but I think that it is something that is worth your attention and effort because it is just really good.
I made sure that I made all the innards tender by boiling in water for long hours. The ginger, garlic, and onion did a great job in minimizing the gamey aroma and flavor of this dish. I also thought that the pineapple and bamboo shoots were a great addition – these added a sour flavor that blends well with the rest of the ingredients.

How do you eat paklay? As for me, I enjoy eating paklay as it is – no rice or any side dish at all. How about you?

Paklay is a Visayan meat dish, usually beef but pork is also used, and some innards (kidney, heart, liver, etc). How does it taste? It tastes similar to Bopis.

1/4 k. beef or pork liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
2 tbsps. cooking oil
3 cloves garlic, minced
1 medium onion, minced
1/2 cup vinegar
1 MAGGI Pork Broth Cube
1/2 cup hot water
1 1/2 cups unripe pineapple, cubed
2 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
salt and pepper to taste

Instructions

1. Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.
2. Heat cooking oil, saute garlic and onions until limp.
3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.
4. Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.