Focused recipe
Dinaldalem Recipe
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.
Filipino Updated 12/23/2016
Ingredients
Measured from the catalog payload.
- 1/2 lb pork shoulder sliced into thin strips
- 3/4 lb pigs liver sliced into strips
- 1 16 oz chickpea
- 4 pieces dried bay leaf
- 1 bell pepper sliced into strips
- 1 onion diced
- 4 cloves garlic crushed
- 4 tablespoons soy sauce
- 3 tablespoons white vinegar
- 1/4 teaspoon ground black pepper
- 1 teaspoon granulated white sugar
- 1 1/2 cups water
- 1 teaspoon garlic powder
- 6 tablespoons cooking oil
- salt
Instructions
14 cooking steps
- 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.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Pork No tags Public recipe Revision 1