Paklay (Pork Meat and Innards Stew)
Paklay is a flavorful pork and innards stew from Southern Mindanao, known for its rich blend of savory, tangy, and slightly sweet flavors from vinegar, pineapple, and spices.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: innards stew, paklay
Servings: 6 servings
Calories: 304kcal
Author: Manny
- 1/2 cup each of cooked and sliced pork and innards liempo, kidney, spleen, heart and liver
- 2 Tbsp. cooking oil
- 1 tsp. minced garlic
- 2 Tbsp. chopped onion
- 1/4 cup native vinegar
- 2 cups broth from boiled pork, beef or chicken
- 1 cup cubed unripe pineapple
- 3/4 cup sliced green and red pepper
- 2 1/2 tsp. salt
How to Cook Paklay:
Sauté garlic, ginger, onion until fragrant.
Add the pork and variety meats and continue sauteing until the meat is slightly brown.
Add vinegar and broth. Bring to a boil. Simmer until the meat is tender.
Add pineapple and pepper. Season with salt.
Cook for 5 minutes longer. Serve hot. 6 servings.
Cooking Tips:
Sauté the Aromatics Thoroughly
Make sure to sauté the garlic, ginger, and onions until they release their aroma and turn golden. This step enhances the overall flavor of the dish, as the aromatics infuse the pork and innards with a rich, savory base. Properly sautéing them will create a flavorful foundation for your stew.
Brown the Meat for Extra Flavor
When cooking the pork and innards, allow them to brown slightly before adding any liquid. This technique helps to seal in the meat’s juices, creating a delicious, caramelized crust. Browning adds a depth of flavor that enriches the stew’s overall taste.
Simmer Slowly for Tender Meat
After adding vinegar and broth, let the mixture simmer slowly on low heat. This allows the meat and innards to tenderize, soaking up all the flavors without becoming tough. Low and slow cooking is key to achieving a perfectly tender meat and innards. 