Pulutok is a Filipino dish made with minced pork lungs stewed until dry with vinegar, capsicums, garlic, onions and chillies.
- 700 g pork lungs, finely chopped or minced
- 300 g fatty pork belly, 50% fat and skin on (optional)
- 2 cups chopped banana buds (puso ng saging, optional)
- 1 small red capsicum, finely diced
- 1 small green capsicum, finely diced
- 3 pcs birds eye chillies, finely chopped
- 2 cups vinegar, plus more if you want it sourer.
- 1 cup pork stock
- 4 pcs bay leaves
- 8 cloves garlic, minced
- 1 large red onion, minced
- fish sauce
- freshly ground black pepper
- Marinate chopped lungs in 1 cup of vinegar and 1 tbsp salt for 30 minutes, set it aside. Once ready to cook, drain pork lungs.
- In a pot, add pork belly, 1 tbsp salt and enough water to cover the meat. Bring to a boil and cook for 20 minutes.
- Remove pork belly, let it cool down then finely dice, set aside.
- In a heavy pan, heat oil and sauté garlic and onions.
- Add the banana buds (if using), pork lungs and pork belly, chillies and bay leaves, stir fry for 10 minutes.
- Add capsicums, 1 cup of vinegar and stock, bring to a boil and simmer in medium heat for 15 minutes until sauce dries up and it begins to sizzle. Add more vinegar if you want it sourer.
- Season with fish sauce (if needed) and lots of freshly ground black pepper. Simmer for 5 more minutes then serve.