Entree: Philippines – Kapampangan – Tidtad (Kapampangan chopped pork and liver braise in a savory-vinegar sauce with annatto for color)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) ground or coarsely chopped pork (preferably with some fat)
- 8 oz (225 g) pork liver, trimmed and cut into small cubes
- 2 tbsp (30 ml) annatto (achuete) oil
- 1 large white onion, chopped, about 8 oz (225 g)
- 6 cloves garlic, minced
- 1/4 cup (60 ml) soy sauce
- 1/3 cup (80 ml) cane vinegar or cane/apple cider vinegar
- 1/2 cup (120 ml) water
- 1 tbsp (12 g) brown sugar (or palm sugar)
- 2 bay leaves
- 1/2 tsp (2 g) whole black peppercorns, slightly crushed
- 1 tsp (5 g) salt, or to taste
- 2 stalks green onions, thinly sliced for garnish
- Freshly ground black pepper to taste

Instructions

1. Heat the annatto oil in a wide skillet or wok over medium heat. Sauté the chopped onion until soft, about 4–5 minutes, then add the minced garlic and cook 1 minute.
2. Add the ground pork and cook, breaking up lumps, until the meat is browned and beginning to crisp, about 6–8 minutes.
3. Add the cubed pork liver and sauté 2–3 minutes until it begins to change color but is not overcooked.
4. Stir in the soy sauce, vinegar, water, brown sugar, bay leaves, and crushed peppercorns. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 10–12 minutes, stirring occasionally, until the sauce reduces and the flavors meld.
5. Taste and adjust seasoning with salt and additional sugar or vinegar as needed for a balanced savory-tangy-slightly sweet profile. Remove bay leaves.
6. Finish with sliced green onions and a grind of black pepper. Serve hot with steamed white rice.