Ingredients

The following ingredients have 5 Servings
  • 10 ounces pork blood
  • 1 cup vinegar
  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 1 thumb-size ginger (about 1 tablespoon), peeled and minced
  • 2 pounds pork belly, cut into 1/2-inch strips
  • 1 tablespoon fish sauce
  • 1 cup water
  • 1 tablespoon brown sugar
  • 2 finger chilies (siling haba)
  • salt and pepper to taste

Instruction

  • In a bowl, combine pig's blood and about 2 tablespoons of the vinegar. Stir well.
  • In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
  • Add pork and cook, stirring occasionally, until lightly browned.
  • Add fish sauce and cook for about 1 to 2 minutes.
  • Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 3 to 5 minutes or until slightly reduced.
  • Add water and bring to a boil. Lower heat, cover, and continue to cook for about 15 to 20 minutes or until meat is tender.
  • Add pork blood, stirring to disperse and prevent lumps.
  • Add brown sugar and stir to dissolve.
  • Add chili peppers.
  • Continue to simmer for about 10 minutes or until sauce is thickened.
  • Season with salt and pepper to taste. Serve hot with rice or puto.