Oksing Laypak! (Paklay) Recipe

Paklay to some part of Visaya is a dish where the vegetable or meatingredients are cut into strips, like pinaklay na tambo (bamboo shoot cut into strips) this I have learned lately. The Paklay of Cebu and some parts of Mindanao is made up of beef, goat or pork innards usually tripe, liver and heart, sautéed and cooked with ginger and chilies. Strips of vegetables like bell pepper, carrots ect. are added to give a contrasting color besides flavor. And of course bamboo shoot, but I have seen or eaten paklay with out it. The dish is similar to papaitan of the Ilocanos but with out the bile and usually with out the broth also. On some versions they add atsuate or annatto extract for the vibrant orangey color. This is my second version of paklay, my first paklay, is made up of pork innards with little broth. My second version I used beef tripe and liver but nearly dry. Here is how I made my “Cebu Paklay” enjoy.

Ingredients:
2 Tablespoons cooking oil
1 Teaspoon minced garlic
2 Tablespoons chopped onion
1/2 Cup each of cooked and sliced pork (liempo), kidney, spleen, heart and liver
1/4 Cup native vinegar
2 Cups broth
1 Cup cubed, unripe pineapple
3/4 Cup sliced green and red pepper
2-1/2 Teaspoons salt

Instructions:
1. Sauté garlic, ginger, onion, pork and variety meats.
2. Add vinegar and broth.
3. Bring to a boil.
4. Add pineapple and pepper. Season with salt.
5. Cook 5 minutes longer. Serve hot!