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Ingredients

2 ¼ pounds boneless pork, cut into bite-sized pieces 2 tablespoons soy sauce ½ lemon, juiced 2 pounds pork liver 3 tablespoons olive oil 2 potatoes, quartered 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 2 large tomatoes, diced 1 green bell pepper, cut into chunks salt and ground black pepper to taste

Nutrition Info

324.3 calories carbohydrate: 14.1 g cholesterol: 189.3 mg fat: 16.9 g fiber: 2.3 g protein: 28.6 g saturatedFat: 4.6 g servingSize: - sodium: 250.4 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

Place the pork in a large pot, pour enough water into the pot to cover the pork. Stir the soy sauce and lemon juice into the water. Bring the mixture to a boil for 5 minutes. Remove the meat and set aside. Discard the liquid.
Refill the pot with fresh water, add the pork liver and bring to a boil for about 5 minutes. Remove the liver and allow to cool, cut into bite sized pieces. Set aside.
Heat 3 tablespoons olive oil in a large skillet over medium-high heat, fry the potatoes in the hot oil until golden brown and cooked through, 7 to 10 minutes. Remove the potatoes to a plate lined with paper towels. Add 2 more tablespoons olive oil to the skillet and allow to get hot. Cook and stir the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the pork and pork liver to the skillet, cover and cook for 5 minutes. Stir the tomatoes into the mixture, cook together, stirring occasionally, another 5 minutes. Return the potatoes to the skillet with the green bell pepper. Season with salt and pepper. Cook and stir another 5 minutes.

10 servings

Pork, liver, and potatoes are cooked in a tomato base to make this Filipino stew elegant enough for special occasions.