Filipino🥩 Meat

Paklay - Filipino Offal and Innards Stew

Name: Paklay - Filipino Offal and Innards Stew
Cuisine: Filipino
Ingredients: ~3 tbsp pork lard; ~1 tsp annatto powder; ~6 cloves garlic; ~1 medium onion; ~2 tbsp ginger; ~1 lb ox tripe; ~2-3 pork kidney; ~½ lb pork liver; ~1/3 cups white vinegar; ~3 tbsp soy sauce (toyo); ~2 bay leaf; ~1 medium red bell pepper; ~1 cup bamboo shoots; ~2 cups beef broth; ~2 tbsp cornstarch; ~¼ tsp ground black pepper; ~¼ cups milk

A hearty Filipino stew from the southern regions made with ox tripe, pork kidney, and pork liver, braised with ginger, garlic, onions and aromatic spices. The gravy is rich and savory, with supremely tender innards. Served best over rice or as pulutan.

Adapted from a video by Panlasang Pinoy

HOW TO COOK THE BEST PAKLAY BISAYA USING INNARDS, LAMI KAAYO!

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Ingredients

pork lard~3 tbspest.
annatto powder~1 tspest.
garlic~6 clovesest.
onion~1 mediumest.
ginger~2 tbspest.
ox tripecleaned thoroughly and soaked in milk to remove odor, then simmered until tender~1 lbest.
pork kidneycleaned thoroughly, halved, and soaked in milk to remove odor~2-3est.
pork liveradded near the end to avoid overcooking~½ lbest.
white vinegar~1/3 cupsest.
soy sauce (toyo)

Steps

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1
Heat a wok and combine pork lard with annatto powder to create the red oil base.
2
Add garlic and stir-fry quickly until the garlic color is masked by the red oil, then add the onion.
3
Stir-fry the onion for about 40 to 45 seconds until the layers separate nicely.
4
Add ginger and continue stir-frying until the onion is completely softened. Ginger helps remove unwanted odors from the innards.
5
Add the pre-cooked ox tripe that has been simmered until tender, and stir-fry for about one minute.
6
Add the pre-cooked pork kidney and continue to stir-fry.
7
Pour in white vinegar and allow it to simmer, stirring constantly until most of the vinegar evaporates.
8
Add soy sauce to season and stir for 30 to 40 seconds.
9
Add the pork liver and stir gently to avoid overcooking.
10
Add the bay leaf and bamboo shoots, stir-frying for about one more minute.
11
Add red bell pepper and stir-fry for about one minute for visual appeal.
12
Pour in beef broth and season with ground black pepper, adjusting with salt or soy sauce to taste.
13
Prepare a cornstarch slurry by mixing cornstarch with water, then distribute it into the stew and stir well to thicken.
14
Simmer for about one more minute, then transfer to a serving bowl and serve hot over rice.

Paklay - Filipino Offal and Innards Stew

Ingredients

Steps

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