Dinaldalem Recipe
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Unrated
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Course
Main Course, Lunch, Others
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Cuisine
Filipino
Dinaldalem Recipe
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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.
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Ingredients
- 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
Instructions
- 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!
Nutrition Information
Show Details
Serving
4g
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
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