Paklay is a popular dish from Mindanao and Visayas It is a made up of stewed pork or beef innards. There are countless versions which are dependant of locality and ingredients used from the soupy to an almost dry concoction. It is sometimes associated with the papaitan of the Ilocanos. Especially when beef innards is used. Paklay is popular as an accompaniment food on social drinking. I have tasted several version of paklay from some of my Visaya friends, and being a papaitan lover I also fell in love with it.
However I have done searches in the net for the recipe of paklay but it has returned result of recipe that have come or copied from a single source. With my enthusiasm I ask some of my friends how to cook the dish instead, this my first attempt it’s a soupy version and it was good as expected.
1 cup pork belly, parboiled, sliced
1/2 cup pork kidney, parboiled, sliced
1/2 cup spleen and liver, parboiled, sliced
1/2 cup pork heart, parboiled, sliced
1 cup unsweetened pineapple juice
1 thumb size ginger, sliced thinly
2 medium size onion, chopped
1/2 head garlic, chopped
1-2 pcs. siling labuyo, chopped
1 tsp. peppercorn, crushed
2 cups pork broth
1/4 cup vinegar
In a saucepan sauté garlic, ginger and onion. Add in pork meat and pork offal and stir cook for 3 to 5 minutes. Add in vinegar and simmer for 2 to 3 minutes, now add in broth from boiling the pork and pineapple juice, bring to a boil and simmer for 10 to 15 minutes or until broth has reduced to half. Add in siling labuyo and season with salt to taste, cook for another 3 to 5 minutes. Serve hot.