Kandingga

Ingredients for Kandingga

• 2 pork hearts
• 300 g pork lungs
• 500 g pork neck, skin on
• 8 cloves garlic, minced
• 1 large red onion, minced
• 4 bay leaves
• 1 large red capsicum, finely diced
• 1 1/2 cups cane vinegar, divided
• 1/2 cup coconut cream
• 1 cup coconut milk
• 4 bird's-eye chilies, finely chopped
• 2 lemongrass stalks
• Fish sauce, to taste
• Salt, to taste
• Freshly ground black pepper, to taste
• Oil, as needed

How to cook Kandingga

1. 1.Place pork heart, lungs, pork neck, lemongrass, 1 cup vinegar, 1 tablespoon salt, and enough water to cover in a pot.
2. 2.Bring to a boil and cook 30 to 40 minutes until tender but not fully cooked. Cool, then finely dice the meat.
3. 3.Heat oil in a heavy pan; sauté garlic and onion until fragrant.
4. 4.Add diced meat, chilies, and bay leaves. Stir-fry for 10 minutes.
5. 5.Add capsicum, remaining vinegar, and coconut milk; boil, then simmer over high heat until thickened.
6. 6.Stir in coconut cream, season with fish sauce and black pepper, simmer 2 minutes, and serve.