Paklay Recipe

This paklay recipe is simple and straightforward. For those that are not familiar with this dish, paklay is a stew made-up of pig and cow innards. This dish is popular in the southern parts of the Philippines and is best enjoyed as a main dish or as pulutan.

Paklay Recipe

Although it might seem that it needs an acquired taste to enjoy this dish, I must confess that I fell in love with paklay the moment I tried it —  and it became a habit to cook paklay when I have the chance.

This Paklay recipe depicts the way that I prepare the dish. I am not claiming that this is an authentic recipe, but I think that it is something that is worth your attention and effort because it is just really good.

I made sure that I made all the innards tender by boiling in water for long hours. The ginger, garlic, and onion did a great job in minimizing the gamey aroma and flavor of this dish. I also thought that the pineapple and bamboo shoots were a great addition – these added a sour flavor that blends well with the rest of the ingredients.

How do you eat paklay? As for me, I enjoy eating paklay as it is – no rice or any side dish at all. How about you?

Try this Paklay Recipe. Enjoy!

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