INGREDIENTS:
- 1 kg. pork shoulder or butt cut into roughly 2"x1"x1/2" pieces
- juice of 2 calamansi, or 1 tbsp. lemon juice
- 1/4 tsp. ground black pepper
- 2 tbsps. of light soy sauce
- 4 cloves of garlic, crushed
- 2 onions, cut into chunks
- 2 chorizos, sliced into rounds
- 1/3 c. tomato paste
- 1/4 c. sherry
- 1/4 c. pickle juice
- water or stock
- 250 gms. pork liver
- 1/2 c. sweet pickle chunks
- 1/2 sweet red pepper, cut into chunks
- 2-5 oz. tin vienna sausages, each piece cut into 3 on the slant
- 2 tbsp. brown sugar
- 1/2 c. grated processed cheese
INSTRUCTIONS:
- Season the pork pieces with the calamansi or lemon juice, pepper and light soy sauce. Set aside while you prepare the rest of the ingredients.
- Sauté the garlic until light golden brown.
- Add the onions and sauté until translucent.
- Next add the marinated pork and the chorizo slices. When the pork is sealed (has changed colour), add the tomato puree (paste). Stir until the tomato puree coats the pork.
- Add sherry, pickle juice and 1/2 c. water, pouring around the pork rather than on top, then shaking the pan to deglaze.
- Simmer for half an hour on low heat while stirring occasionally. You will need to add water as it evaporates, 1/2 cup at a time, again around the pork pieces.
- Add the liver, pickles and peppers. Simmer for about another half hour until tender.
- Add the sausages, brown sugar and cheese and simmer for 5 minutes more. You can add a touch more water if the mixture is too dry. This dish shouldn't have too much sauce. The sauce should be thick and should coat the meat.
Note:
If you don't have sweet pickles, substitute 3 tbsps. of redcurrant jelly. It gives a very similar sweetness and tang.
Source: Adora's Box
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