Taghilaw

If you love innards or offal then this dish is definitely for you, liver, kidneys, spleen, stomach, intestines even brains you name it, it will be in this dish, Taghilaw. Basically its similar to a dry version of dinuguan but without the blood or paksiw but dry, a specialty in Romblon and Batangas this dish is very tasty, meaty and sour, very good with just rice or just on its own as a pulutan. I know it will not be for everyone, but it is surprisingly delicious, the vinegar just cuts all of that gaminess and heavy oily feel.


Taghilaw
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 300 g pork neck, cubed
  • 300 g pork small intestines, sliced
  • 100 g pork liver, cubed
  • 1 pc pork heart, cubed
  • small piece of pig’s brain
  • ½ cup vinegar
  • 1 cups pork stock
  • 3 pcs birds eye chillies
  • 1 whole garlic, minced
  • 2 pcs onion, chopped
  • salt
  • freshly ground black pepper
  • oil
Instructions
  1. Generously season pork pieces with salt and freshly ground black pepper.
  2. In a wok add oil then sauté garlic and onions.
  3. Add intestines, pork neck and heart in the pot, cook until slightly brown on the edges.
  4. Pour vinegar and pork stock, bring it to boil. Cover wok then slowly simmer for 30 minutes.
  5. Add liver, bread crumbs and chillies, continue to cook for 15 more minutes.
  6. Season with freshly ground black pepper and salt if needed. Turn heat off then serve.

 

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