- 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
- Sauté garlic, ginger, onion, pork and variety meats. Add vinegar and broth. Bring to a boil. Add pineapple and pepper. Season with salt.
- Cook 5 minutes longer. Serve hot. Six servings.