July 18, 2008
1/2 kilo pig’s liver
1/4 kilo pig’s lung
1/2 pig’s heart
2 cloves garlic
1 medium onion
1/2 cup chopped tomatoes
1/2 cup water
1 siling labuyo, chopped (optional)
salt and pepper to taste
oil for sauteing
1. Boil pig’s lung until tender. Remove the tendons. Chop pig’s lung, liver and heart. Set aside.
2. Saute garlic, onions and tomatoes in a pan. Add chopped lung, liver and heart.
3. Add 1/2 cup water. Simmer until tender, making sure the sauce doesn’t dry up.
4. Season with salt and pepper. Mix well. Add finely chopped chili pepper, if desired.