In Philippines there are no animal innards left uneaten from heart, lungs, stomach and even blood there are many ways to cook them. I know they sound gross but if you eat processed meats like braun, pate, haslet, some sausages, some hotdogs or even gelatine then you definitely had consumed some entrails. While processed meats look better in appearance they are just the same and in most cases worse than a rustic offal dish as they contain preservatives, dishes like our post uses fresh meat.
In developed countries dishes that uses offal are slowly being forgotten since proper meat cuts are more convenient to prepare, dishes like Scottish haggis, English humble pie, Welsh faggots and the American chitterlings. In Asian countries offal are still widely used in a lot of dishes since its more economical as animal entrails are a cheaper alternative to usual meat cuts. This means the art of cooking them is still vibrant and widely accepted by many, even in some cases they are continually reinventing them creating new or fusion dishes.
Our dish for today called paklay or pinaklay is one of those offal dishes, a traditional dish from the South of Philippines where pork and beef innards together with pineapple, bamboo shoots, ginger, garlic and onion are cooked with souring agent like tamarind or vinegar. This dish is a commonly found in Cebu and Iloilo and the name of the dish literally means “sliced thinly into strips” hence the preparation is like such. There are many ways to prepare the dish so there are no correct recipes since it all boils down to provincial preferences, some use beef, others use goat and pork, innards also vary but all of them uses ginger and chillies.
- ⅓ kg beef chuck steak or pork shoulder, sliced into thin strips
- ⅓ kg pre-cooked beef tripe, sliced into thin strips
- ¼ kg beef liver, sliced into thin strips
- ¼ kg pork heart, sliced into thin strips
- 3 cups bamboo shoots, sliced into thin strips
- 560 g can pineapple chunks
- 1 large size onions, sliced
- 1 whole garlic, minced
- 2 thumb size ginger, sliced into thin strips
- 4 pcs green finger chillies
- 20 g sinigang mix
- 5 pcs bay leaves
- 3 tsp annatto powder, dissolved in ½ cup water
- 3 cups beef stock
- fish sauce
- freshly ground black pepper
- cooking oil
- In a large wok add oil then sauté garlic, ginger and onion.
- Add beef, pork heart, tripe and bamboo shoots then cook for 5 minutes.
- Add the bay leaves, beef stock and sinigang mix, bring it to a boil then simmer in low heat for 30 minutes.
- Add the beef liver, pineapples, chillies and dissolved annatto powder then simmer for 10 more minutes in low heat.
- Season with fish sauce and freshly ground black pepper.