Dinaldalem

Ingredients for Dinaldalem

• 650 g pork belly, small diced
• 250 g pork liver, small diced
• 1 large red capsicum, diced
• 1 (400 g) can chickpeas
• 1 1/2 cups cane vinegar
• 1/4 cup soy sauce
• 3 bay leaves
• 1 tbsp cracked peppercorns
• 2 tsp sugar
• Fish sauce, to taste
• 5 cloves garlic, minced
• 1 small red onion, chopped
• 1 thumb-sized ginger, finely chopped
• Oil

How to cook Dinaldalem

1. 1.Marinate pork liver in 1/2 cup cane vinegar for 1 hour, mixing every 15 minutes.
2. 2.Heat oil in a pot and sauté garlic, ginger, and onion until the onion softens.
3. 3.Add pork belly and stir-fry over high heat until no longer pink.
4. 4.Add chickpeas, remaining vinegar, soy sauce, sugar, peppercorns, and bay leaves. Boil, then simmer uncovered over medium heat for 25 minutes.
5. 5.Drain liver, then add it with capsicum. Simmer 5 minutes, adjust with water and fish sauce, and serve with cracked pepper.