Cook Book Recipe

Ingredients:

• ¾ kilo pork lungs
• 1 can del monte cruhed pineapple (drained)
• 1 pc laurel leaf
• 1 head garlic crushed
• 1 medium onion chopped
• 1 pc (200g)pork heart chopped
• 1 pc (200g)radish cut into strips
• 1 medium red bell pepper chopped
• 1 pc siling haba sliced

procedure:

• Boil pork lungs in 5 cups water with crushed pineapple syrup and laurel leaf until tender drain then chop meat set aside.
• Sauté garlic, onions and pork heart, add pork lungs and the rest of the ingredients seasons with salt, patis and pepper to taste simmer for 20 minutes.

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