45 mins

    This dish is a combination of pork heart, lungs and liver cooked to perfection in a tomato base.

    Rizal, Philippines
    2 people made this

    Serves: 10 

    • 250g pork liver
    • 250g pork lung
    • 250g pork heart
    • 125ml vinegar
    • 125ml water
    • salt and pepper to taste
    • 2 bay leaves
    • 1 medium onion, chopped
    • 2 cloves garlic
    • 3 tbsp olive oil
    • 2 medium tomatoes, diced

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In separate pots, boil lungs and liver 10 minutes or until tender. Cool and discard broth. When cooled, chop lungs and liver into bite-sized pieces. Set aside.
    2. Slice heart into bite-sized pieces.
    3. Mix heart, lungs and liver with vinegar and water in a pot. Add bay leaves and salt and pepper to taste. Simmer 5 minutes.
    4. In a large saucepan, saute onion and garlic in olive oil. Add tomatoes and simmer 5 minutes.
    5. Add the boiled heart, lung, liver mixture and simmer 5 minutes. Serve hot.

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    Reviews and ratings
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    Reviews in English (3)


    I love this dish specially when the spices are bumped up several notches. I changed a few ingredients: 1/2lb liver, 1lb lung, 1lb heart, 1lb spleen, 4bay leaves, 3 large onions finely chopped, 1 16oz can of stewed tomatoes, dash of parika, cayenne, and 2 jalapeno peppers. I boil the meats in water with salt, pepper and spring onions. (the water left from boiling the meat makes a good base for Demi-Glaze).  -  15 Dec 2011  (Review from Allrecipes US | Canada)


    This is a tasty dish. The texture is what is difficult for me, but the flavor is excellent. I prefer to a mince rather than cutting into pieces. Thank you for the recipe.  -  10 Aug 2016  (Review from Allrecipes US | Canada)


    So good!!!  -  06 Mar 2015  (Review from Allrecipes US | Canada)