Kanding-ga is the Bicolano’s way of preparing bopis, made with pork offal such as heart, lungs, spleen and other offal cooked in vinegar and coconut milk, spiked with chillies
If you like bopis and Bicol express then dish is for you, a dish where these two dishes collide and create a wonderful concoction called Kanding-ga. Kanding-ga is the Bicolano’s way of preparing bopis, made with pork offal such as heart, lungs, spleen and other offal cooked in vinegar and coconut milk, spiked with chillies, like most Bicolano dishes this tends to be hot at the same time creamy from the coconut cream but unlike bopis this usually does not use annatto to make it red hence it is brownish and sometimes off white in colour.
I know it sounds like an autopsy material due to the offal used but trust me this is really good, if I serve this to you, you wont even notice its made up of different organs, something like your sausages you thought its all made with the usual meat cuts you know, well you might be wrong, as sausages contains snouts and hooves, at least this one every ingredient is all on the insides out of any dirty environment where the pig may ever had lived.
A nice dish to enjoy with dishes from Bicol like Ginataang Langka or Laing, it is also good as a pulutan due to its spicy hot nature.
In a pot, add pork cheeks, heart and lungs, lemongrass, 1 cup of vinegar, 1 tbsp salt and enough water to cover the meat. Bring to a boil and cook for 30-40 minutes until meat is tender but not fully cooked.
Remove meat, let it cool down then dice the meat finely, set aside.
In a heavy pan, heat oil and sauté garlic and onions.
Add the chopped meat, birds eye chillies and bay leaves, stir fry for 10 minutes.
Add capsicums, 1/2 cup of vinegar and coconut milk, bring to a boil and simmer in high heat until sauce thickens. Add more vinegar if you want it more sour.
Add coconut cream then season with fish sauce and lots of freshly ground black pepper. Simmer for 2 minutes then serve.