250grams pork spleen/melts (kundilat or lapay)- cut into small pieces
½teaspoonground pepper
1cupchili leaves
Instructions
In a pot, saute ginger, garlic, and onion in oil over medium heat until limp and aromatic.
Add lean pork and kidney then pour in fish sauce. Let it cook for 5 minutes or until the meat is no longer pink and has absorbed some of the fish sauce.
Add water and bring to boil. Cover the pot with the lid and lower the heat to low. Let it simmer until the lean pork becomes tender, about 30-40 minutes.
Add the pork spleen and simmer for another 10 minutes. Season with ground pepper and add the chili leaves 2-3 minutes before turning off the heat.
Ladle to serving bowls and serve with steaming hot rice.
Video
Notes
If you have difficulty finding pork spleen and kidney, just use liver in an equal amount to the lean pork meat. Not as authentic and tasty as the original recipe but it would also be good.