TAGHILAW / Cooked Pig Innards (Odiongan Best)

TAGHILAW /  Cooked Pig Innards

TAGHILAW is a local recipe here in Odiongan and is one of the favorite recipes my Grandmother used to cook during Birthdays and other celebrations. Some of the restaurants here in our province has it on their menu every day for a lot of students who eat at restaurant for lunch and dinner because of its affordable price of 25 Php for a cup of rice with taghilaw , It's main ingredients are pig innards sliced (small intestines, kidney, liver and stomach), which are boiled with garlic and red/white onions with vinegar. Before we start we need to clean the pig innards with running water or in a hot water to rid of some of the dirt (dirt that is from the display stand of the meat stall). This Taghilaw recipe that I learned from my Grandmother has a very easy step to cook. To start cooking we will need this ingredient.

Ingredients:

• 1/2 kilo PIG innards (small intestines, kidney, liver and stomach)
• 1/2 kilo Pork Meat (Meaty with a bit of Fatty parts of a pig)
• 3 pcs onions
• 1/2 medium sized garlic clove (diced)
• Salt and Pepper
• Green Chili
• 1/2 cup vinegar
• 1 cup of water

Procedure:

1. In a large pan sauté the garlic and onions.
2. Add the Pig innards and Pork Meat sauté for about 5-7 mins until its lightly brown.
3. Add 1 Cup of water and simmer until the meat is tender.
4. Add 1/2 cup of vinegar simmer again for 3-5 mins.
5. Add Salt and Pepper according to taste.
6. Serve hot with hot Rice
7. SHARE and ENJOY!