ABC – Atay, buy-on, corazon
We continue with our revenge on the pork and meats only a week or so after Lent.
The name of the recipe is a combination of Hiligaynon and Spanish words but it aptly describes this dish.
Let’s call on the ingredients:
1 kilo pork belly | One half kilo of chicken liver with hearts | Tomato sauce | Potatoes | Carrots | Bay leaves | Salt and pepper | Minced onions and garlic | You can actually add any vegetable you want so long as it is not takway or the sticky stuff; any vegetable that would sooth your guilt at eating fat or make you say “utan ni ang ginakaon ta galing may lakot lang nga dyutay nga baboy”
How to do it:
The first step is of course to sauté the pork belly. I do it without any cooking oil. Just heat the pot and put in the quivering slices and wait for the oil to come out. Gingisa sa kaugalingon nga mantika is the apt description.
When the pork has seared, add the carrots. This might sound weird but adding the carrots during this stage and caramelizing it would release the sugars and give a natural sweet taste to the dish. Let the onions and garlic join the merry mix and continue the gisa.
Put water and boil until the belly is slightly tender (which depends on the age of the pig. If it’s from a nayon or a takal, you would have to boil it longer). Add the potatoes.
While you are doing this, in a separate frying pan, sauté the chicken liver with garlic and onions until it is half-cooked.
Add it along with the potatoes to the pork belly mix, add the tomato sauce and let it simmer until the flavors have melded together.