Ingredients
1 1/2 lbs pig’s lungs boiled in lemon grass and pandan leaves until tender and minced
1 lb pig’s heart boiled in lemon grass and pandan leaves until tender and minced
1/2 cup annatto seeds diluted in 1 cup of water
1 small carrot minced (optional)
4 to 6 tablespoons white vinegar
2 tablespoons bird’s eye chili minced
2 tablespoons ginger minced
1 medium onion chopped
4 cloves garlic minced
3 to 4 pieces dried bay leaves
1 cup water
3 tablespoons cooking oil
Salt and pepper to taste

Instructions

  • Heat a frying pan or wok and pour-in cooking oil.
  • Sauté ginger, garlic, and onion.
  • Add the bird’s eye chili and cook for 30 seconds.
  • Put-in the minced pig’s lungs and heart then cook for 3 to 5 minutes while stirring once in a while.
  • Pour in annatto water (water from the diluted annatto seeds) and stir.
  • Add the dried bay leaves and pour-in 1 cup of water. Simmer for 30 to 35 minutes or until almost all the liquid evaporates.
  • Put-in the minced carrots and stir. Simmer for 3 minutes.
  • Season with salt, and ground black pepper then stir.
  • Pour-in the vinegar and cook for 8 to 10 minutes more under medium heat.
  • Turn-off heat and transfer to a serving plate.
  • Serve. Share and enjoy!