- 1/4 kilo pork
- 1/4 kilo chicken and chicken liver
- 1/2 cup chicken or pork stock
- a handful of epazote leaves (pasotes)
- 5-6 pieces bilimbi fruit (kamias), sliced
- 2 tablespoons annatto seeds (achuete)
- 6 tablespoons water
- 1/2 cup glutinous rice
- 2 cloves garlic, finely chopped
- 1 medium-sized onion, chopped
- 2 tablespoons cooking oil
- 4 tablespoons fish sauce
- salt and pepper to taste
INSTRUCTIONS:- In a pan over medium heat, toast rice until golden brown. Then process the toasted rice until finely ground.
- Dissolve ground rice in water, just enough to submerge the rice, then set aside.
- In a casserole over medium heat, add in the oil and saute garlic until golden brown. Add in the onion and cook until translucent. Add in the sliced bilimbi fruit and stir.
- Add in the pork, chicken, and liver, and saute for 3 minutes.
- Add in the fish sauce, salt, and pepper, then simmer for 1 minute, making sure not to stir.
- Pour in the stock and bring to a boil.
- Pour in the annatto extract and ground rice mixture, and stir. Make sure to stir continuously to prevent from sticking. Cook for 10-15 minutes or until the pork is tender.
- Remove from heat and transfer to a clean bowl. Serve hot and enjoy! :D
Source:Sweet Nothings
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