Ingredients :
- 1 lb. pork, cut into cubes
- 1/2 lb. pork liver, cut into cubes
- 4 Chinese sausage, cut into cubes
- 3 tbsp. vegetable oil
- 1 tbsp. atsuete oil (optional)
- 3 cloves garlic, minced
- 1 onion, diced
- 4 tomatoes, diced
- 3 tsp. fish sauce
- 1/2 tsp. paprika
- 1 cup water (or chicken stock)
- 4 potatoes, diced
- 2 carrots, diced
- 1 cup chickpeas, wash and drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- salt and pepper, to taste
- 1/4 cup raisins (optional)
Cooking Procedures :
- Heat 1 tbsp. oil in a large skillet over medium heat. Fry potato cubes first; then carrots just until half done. Transfer to a bowl; set aside.
- In the same skillet, heat 1 tbsp. oil over medium-high heat. Stir-fry pork cubes, about 3 to 5 minutes or until lightly brown. Transfer to a plate; set aside.
- Heat remaining oil (and atsuete oil, if using) over medium heat. Sauté garlic and onion until fragrant and translucent. Add tomatoes; stir until tender and wilted. Add pork liver and Chinese sausage; stir-fry for 3 minutes.
- Return pork and accumulated juices to skillet. Season with fish sauce and paprika; stir to combine. Add water (or chicken stock, if using); bring to a boil then allow to simmer, about 20 to 25 minutes or until pork and liver are tender.
- Add potatoes, carrots and chickpeas; stir, cook until tender. Season with salt and pepper. Add diced bell peppers and raisins (if using); simmer for another 2 minutes.
- Transfer to a serving platter. Serve hot.
