This is a recipe for dinaldalem, It is a version if igado, which can also be considered as pork and liver adobo with chickpeas and bell pepper.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
- ½ lb. pork shoulder sliced into thin strips
- ¾ lb. pig’s liver sliced into strips
- 1 16 oz. can chickpeas (garbanzos)
- 4 pieces dried bay leaves
- 1 medium bell pepper sliced into strips
- 1 medium onion diced
- 4 cloves garlic crushed
- 4 tablespoons soy sauce
- 3 tablespoons white vinegar
- ¼ teaspoon ground black pepper
- 1 teaspoon granulated white sugar
- 1 ½ cups water
- 1 teaspoon garlic powder
- 6 tablespoons cooking oil
- Salt to taste
Heat 3 tablespoons of oil in a wok or pan. Stir-fry the liver for 2 to 3 minutes. Add the garlic powder. Continue to cook until the liquid from the liver completely evaporates. Set aside.
Heat the remaining oil in a pot.
Once hot, sauté the garlic and onion until soft.
Add the ground black pepper. Stir.
Add the sliced pork shoulder. Cook until light to medium brown.
Put the dried bay leaves in the pot. Cook while stirring for 3 to 5 minutes.
Pour the soy sauce and water in the pot. Stir and let boil.
Cover and cook in low heat for 30 to 45 minutes or until pork gets tender.
Stir-in the liver
Pour the vinegar in the pot. Wait for the liquid to boil again. Stir.
Add the garbanzos and red bell pepper. Stir and cover. Cook in medium heat for 5 minutes.
Add salt and sugar. Stir.
Transfer to a serving bowl. Serve.
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