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Paklay

Paklay

Paklay is a stew featuring a mix of pig and cow innards, popular in the southern regions of the Philippines. It is commonly enjoyed as a main dish or served as pulutan, a type of food to accompany drinks.

⏱ Prep: 30 min ⏱ Cook: 40 min

Ingredients

  • 1 cup bamboo shoots (julienned)
  • 1 large b. pig liver (sliced into thin strips)
  • 20 oz pineapple chunks
  • 5 piece dried bay leaves
  • 1.5 lb. pig kidney (cleaned)
  • 1.5 lb. pig heart
  • 1 large b. ox tripe
  • 1.5 lb. pig stomach
  • 1 piece red onion (minced)
  • 1 head garlic (minced)
  • 2.5 tsp annatto powder
  • 2 thumbs ginger (minced)
  • 1 piece red bell pepper (julienned)
  • 1 piece beef cube or 2 teaspoons beef powder
  • 2 cup water ( for cooking)
  • 5 cup water ( for boiling)
  • 0 salt and pepper to taste
  • 3 tbsp olive oil

Instructions

  1. Boil 5 cups of water in a large cooking pot.

  2. Once the water starts to boil, add 1 tablespoon of salt, pig stomach, and ox tripe. Boil over medium heat for 60 minutes.

  3. Add the kidney and heart. Continue to boil for another 60 minutes or until all the innards are tender. Discard the water and let the innards cool down. Chop the innards and set aside.

  4. Meanwhile, heat the cooking oil in a large clean pot.

  5. Sauté the onion, garlic, and ginger until the onion becomes soft.

  6. Add the chopped innards, bay leaves, and liver. Cook for 3 minutes.

  7. Add the pineapple chunks, bell pepper, and beef cube.

  8. Pour in 2 cups of water and add the annatto powder. Stir and let it boil.

  9. Add the bamboo shoots, cover, and simmer for 25 minutes. Add more water if needed.

  10. Season with salt and pepper to taste.

  11. Transfer to a serving bowl.

  12. Serve, share, and enjoy!