In a large pot, boil rinsed pork hearts over low-medium heat until tender. This will take about 30 to 45 minutes. You can double check tenderness by poking the heart with a fork– if the fork no longer sticks inside the meat, the meat is tender. Once tender, remove from water and chop into cubes. Set aside.
Ingredients:
- Salt or patis for taste
- 2 tablespoon cooking oil
- 1 tablespoon. black ground pepper
- 1 pack amatto (atsuete)
- 1 large onion
- 2 pk pork heart
- 1/2 cup vinegar
- 1 red bell pepper
- 3 siling labuyo (hot pepper) (optional)
- 1 whole garlic
Cooking Directions:
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In a large wok, heat the cooking oil and add garlic, cook until brown. Then add your onions and cubed pork heart. Add patis to taste then sprinkle annatto on top of everything. Once you’ve added the flavor and the color, pour vinegar into the wok and let simmer (without stirring) for 10 to 15 minutes.
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Finally, add bell pepper and siling labuyo to top it off.
