Ingredients

The following ingredients have 6 Servings
  • 350 g pork belly, sliced into small cubes
  • 100 g pork liver, sliced into small cubes
  • 100 g pork heart, sliced into small cubes
  • 100 g coagulated pork blood, sliced into small cubes
  • 2 bunches/segments misua (roughly 75-100 g)
  • 5 cups water
  • 3 cups pork stock
  • 1 tsp ginger paste
  • 6 cloves garlic, minced
  • 1 onion, finely chopped
  • 3 pcs finger chillies
  • fish sauce
  • freshly ground black pepper
  • chopped spring onions, to garnish
  • oil

Instruction

  • In a hooded grill light up a small amount of charcoal and wood chips.
  • Spread sliced meats on top flame proof flat container then smoke the meat for at least an hour.
  • In a pot add oil then sauté garlic, onion and ginger.
  • Add the pork belly then cook until brown and crispy.
  • Add the heart and liver the stir fry for two minutes.
  • Add water, pork stock and finger chillies, bring to a boil and simmer in medium heat for 15 minutes.
  • Add the coagulated pork blood and misua and cook for 5 more minutes.
  • Season with fish sauce and freshly ground black pepper, garnish with spring onions then serve.