Ingredients

The following ingredients have 6 Servings
  • 1 pound pork shoulder, cut into 1-inch strips
  • 1 pound liver, cut into 1-inch strips
  • 1 piece pork heart, cut into 1-inch strips
  • 1 cup vinegar
  • salt and pepper
  • 2 tablespoon oil
  • 3 cloves garlic, peeled and minced
  • 1 onion, peeled and chopped
  • 1/2 pound pork lung, minced
  • 1 tablespoon fish sauce

Instruction

  • In one bowl, combine pork and 1/2 cup of the vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Marinate for about 30 minutes.
  • In another bowl, combine the liver, heart, the remaining 1/2 cup of the vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Marinate for about 30 minutes.
  • After marinating, drain pork from marinade and squeeze excess liquid. Reserve marinade.
  • Drain liver and heart from marinade and squeeze excess liquid. Reserve marinade.
  • In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.
  • Add minced lung and cook, stirring occasionally, until browned and sizzling.
  • Add pork and cook until lightly browned.
  • Add fish sauce and cook, stirring occasionally, for about 2 to 3 minutes.
  • Add reserved vinegar marinade and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Lower heat, cover and cook until pork is tender.
  • Add liver and heart and continue to cook for about 3 to 5 minutes or until cooked through and sauce is reduced.
  • Season with salt and pepper if needed. Serve hot.