2 pcs pork heart
500g pork lungs
300g pork fat, skin on
8 cloves garlic, minced
1 large red onion, minced
4 pcs bay leaves
2 large red capsicums, finely diced
2 cup vinegar
1 cup stock, from boiled meat
1 tbsp cayenne pepper
1 tbps annatto powder, dissolved in 3 tbsp stock
freshly ground black pepper
Add pork fat, heart and lungs, pour 1 cup of vinegar, 1 tbsp salt and enough water to cover the meat in a large pot. Cook and let it boil for 20 minutes.
Drain meat from water and chop the meat finely. Set aside.
Heat oil in a pan and saute garlic and onions.
Toss the meat and stir fry for 3 minutes. Season with cayenne pepper and add some bay leaves.
Add capsicum, 1 cup of vinegar and stock, then let it boil and simmer in high heat until sauce thickens.
Pour annatto powder mixture then add fish sauce to taste and sprinkle with freshly ground black pepper. Mix well to incorporate the seasoning. Turn off heat.
Serve hot and enjoy!