• 2 pcs pork heart
  • 500g pork lungs
  • 300g pork fat, skin on
  • 8 cloves garlic, minced
  • 1 large red onion, minced
  • oil
  • 4 pcs bay leaves
  • 2 large red capsicums, finely diced
  • 2 cup vinegar
  • 1 cup stock, from boiled meat
  • 1 tbsp cayenne pepper
  • 1 tbps annatto powder, dissolved in 3 tbsp stock
  • fish sauce
  • salt
  • freshly ground black pepper


  1.  In a pot, add pork fat, heart and lungs, pour 1 cup of vinegar, 1 tbsp salt and enough water to cover the meat.  Bring to a boil and cook for 20 minutes.
  2. Remove meat and cool it down, reserve the stock.  Once cooled down, dice the meat finely then set aside.
  3. In a heavy pan, heat oil and saute garlic and onions.
  4. Add the chopped meat, cayenne pepper and bay leaves, stir fry for 3 minutes.
  5. Add capsicums, 1 cup of vinegar and stock, bring to a boil and simmer in high heat until sauce thickens.
  6. Add annatto powder mixture then season with fish sauce and lots of freshly ground black pepper.

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