Prep time
Cook time
Total time
Serves: 8
  • 2 pcs pork heart
  • 500g pork lungs
  • 300g pork fat, skin on
  • 8 cloves garlic, minced
  • 1 large red onion, minced
  • 4 pcs bay leaves
  • 1 large red capsicums, finely diced
  • 2-3 cups vinegar
  • 1 cup pork stock
  • 1 tbsp cayenne pepper
  • 1 tbsp annatto powder, dissolved in 3 tbsp stock
  • 2 stalks lemongrass
  • 1 knot pandan leaves
  • fish sauce
  • salt
  • freshly ground black pepper
  • oil
  1. In a pot, add pork fat, heart and lungs, lemongrass, pandan leaves, 1 cup of vinegar, 1 tbsp salt and enough water to cover the meat. Bring to a boil and cook for 25 - 30 minutes until meat is tender but not fully cooked.
  2. Remove meat, let it cool down then dice the meat finely, set aside.
  3. In a heavy pan, heat oil and sauté garlic and onions.
  4. Add the chopped meat, cayenne pepper and bay leaves, stir fry for 3 minutes.
  5. Add capsicums, 1 cup of vinegar and stock, bring to a boil and simmer in high heat until sauce thickens. Add more vinegar if you want it more sour.
  6. Add annatto powder mixture then season with fish sauce and lots of freshly ground black pepper. Simmer for 2 minutes then serve.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at