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Ingredients
- 300 g. pork kidney
- 1/4 k. pork spleen (lapay)
- 1/4 k. pork tenderloin
- 1 medium-sized onion, chopped
- 4 cloves garlic, crushed
- 1 tbsp ginger, cut into fine strips
- 3 tbs. patis (fish sauce)
- salt and pepper to taste
- 5 cups water
- 200 g. pork brains (optional)
Directions
- Cut open kidney and remove the white parts from inside which if left in will give a slight odor.
- Rub kidney with salt and wash thoroughly.
- Slice kidley, spleen, and pork tenderloin into 3/4 inch squares as thinly as possible. Set aside.
- In a pot, put cooking oil then saute garlic, onion, ginger, and patis.
- When onion turns transparent in color, add the spleen and kidneys, then stir for about 10minutes.
- Add pork tenderloin and stir for about 2 minutes more then add water and bring to a boil.
- Season with salt and pepper, then simmer for another 5 minutes.
- Remove membrane from the brain and cut into 1 inch pieces, add to the soup and then boil for 2 minutes and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 8 servings | |
| Calories 68 | |
| Calories from Fat 31 | 46% |
| Total Fat 3.4g | 4% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 649mg | 216% |
| Sodium 78mg | 3% |
| Potassium 151mg | 4% |
| Total Carbs 0.56g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 8.35g | 13% |
