Lomo-lomo

FILIPINO RECIPE (ILOCO)

INGREDIENTS:

1/ 2 kilo Pork loin cut into strips

1 Pork intestine or mesentery (Chicharon bulaklak) cut into strips

1 Pork lungs cut into strips

1 Pork liver cut into strips

1 Pork heart cut into strips

1/ 4 kilo Curdled pork blood

1/ 4 cup Garlic, minced

1 to 2 tbsp patis or fish sauce

1 to 3 tbsp Chinese leek/garlic chives (kutchay)

pork stock or water

STEPS:

• Soak the liver with vinegar

• Boil the curdled pork blood in a separate pot until black in color and tender. Remove it from the water and cut it into cubes.

• Put oil in a saucepot

• Sauté the chicharon bulaklak until golden brown

• Add the pork loin and cook it until tender

• Add garlic

• Add the heart and the lungs

• Remove liver from the vinegar

• Add liver and cook prok blood with the meat and pork innards and sauté it for 1-2 minutes.

• Add the patis make sure to spread it evenly. Avoid stirring after adding the patis.

• Let it simmer until you can smell the fish sauce.

• Stir for awhile then add water enough to cover the meat.

• Let it boil for 5 to 10 minutes.

• Add the garlic chives before serving it.

NOTE:

Lomo-lomo must be salty and garlicky enough for your taste. If it is too salty just add water or pork stock.

FILIPINO RECIPE (ILOCO)

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