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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This dish is a combination of pork heart, lungs, and liver cooked to perfection in a tomato base. Ingredients:
1/2 pound pork liver |
1/2 pound pork lung |
1/2 pound pork heart, cut into bite-size pieces |
2 bay leaves |
1/2 cup distilled white vinegar |
1/2 cup water |
salt and pepper to taste |
3 tablespoons olive oil |
1 onion, chopped |
2 cloves garlic, minced |
2 tomatoes, diced |
Directions:
1. Place the pork liver and the pork lung in two separate pots and cover with water. Bring each pot to a boil; cook at a boil until tender, about 10 minutes. Drain both and allow to cool before chopping into bite-size pieces. Set aside.
2. Combine the liver, lung, and heart in a large pot over medium heat; add the bay leaves, vinegar, and water. Season with salt and pepper. Bring the mixture to a simmer and cook for 5 minutes.
3. Meanwhile, heat the olive oil in a large saucepan over medium heat; cook the onion and garlic in the hot oil until fragrant, about 5 minutes. Stir the tomatoes into the mixture and simmer 5 minutes. Pour the pork liver mixture from the pot into the saucepan; cook and stir together for 5 minutes more. Serve hot.
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