This paklay recipe is simple and straightforward. For those that are not familiar with this dish, paklay is a stew made-up of pig and cow innards. This dish is popular in the southern parts of the Philippines and is best enjoyed as a main dish or as pulutan. Although it might seem that it needs…
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This paklay recipe is simple and straightforward. For those that are not familiar with this dish, paklay is a stew made-up of pig and cow innards. This dish is popular in the southern parts of the Philippines and is best enjoyed as a main dish or as pulutan.
Although it might seem that it needs an acquired taste to enjoy this dish, I must confess that I fell in love with paklay the moment I tried it — and it became a habit to cook paklay when I have the chance.
This Paklay recipe depicts the way that I prepare the dish. I am not claiming that this is an authentic recipe, but I think that it is something that is worth your attention and effort because it is just really good.
I made sure that I made all the innards tender by boiling in water for long hours. The ginger, garlic, and onion did a great job in minimizing the gamey aroma and flavor of this dish. I also thought that the pineapple and bamboo shoots were a great addition – these added a sour flavor that blends well with the rest of the ingredients.
How do you eat paklay? As for me, I enjoy eating paklay as it is – no rice or any side dish at all. How about you?
Try this Paklay Recipe. Enjoy!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
- 1 cup Bamboo shoots julienne
- 1 lb. pig liver sliced into thin strips
- 20 oz Pineapple chunks
- 5 pieces dried bay leaves
- 1/2 lb. pig kidney cleaned
- 1/2 lb. pig heart
- 1 lb. ox tripe
- 1/2 lb. pig stomach
- 1 piece red onion minced
- 1 head garlic minced
- 2 1/2 teaspoons Annatto powder
- 2 thumbs ginger minced
- 1 piece red bell pepper julienned
- 1 piece beef cube or 2 teaspoons beef powder
- 2 cups water for cooking
- 5 cups water for boiling
- Salt and pepper to taste
- 3 tablespoons olive oil
- Boil 5 cups of water in a large cooking pot.
- Once the water starts to boil, add 1 tablespoon salt, pig stomach and ox tripe. Boil in medium heat for 60 minutes.
- Add the kidney and heart. Continue to boil for another 60 minutes or until all the innards are tender. Discard the water and let the innards cool down. Chop the innards and set aside.
- Meanwhile, heat the cooking oil in a large clean cooking pot.
- Sauté the onion, garlic, and ginger.
- Once the onion gets soft, add the chopped innards, bay leaves, and liver. Cook for 3 minutes.
- Add the pineapple chunks, bell pepper, and beef cube.
- Pour-in 2 cups of water and add the annatto powder. Stir and let boil.
- Add the bamboo shoots. Cover and simmer for 25 minutes. Add more water if needed.
- Add salt and pepper to taste.
- Transfer to a serving bowl.
- Serve. Share and enjoy!
Watch How to Cook Paklay
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