Don't be so faint-hearted. It's actually very delicious - think of it as
chocolate stew. It looks like it anyway. Besides, it's not much different from
blood pudding or blood or liver sausage.
Ingredients
3 cups cubed boneless pork butt with fat
(1/2-inch cubes)
3 tablespoons lard or peanut oil
1/2 cup vinegar mixed with 1 cup water and 1 tablespoon salt
1 medium yellow onion, peeled and sliced
1 1/2 cups pork blood (from Vietnamese, Filipino or Western European markets).
3 cloves garlic, peeled and crushed
It is often frozen and worth the search.
2 hot jalapeno peppers, seeded and chopped
Place
the pork in a 4-quart covered stove-top casserole and add the vinegar mixture.
Bring to a boil and reduce the heat. Cook, covered, until the pork is tender, about
1 hour. Watch that it does not dry out at all. You will need to add a little more
water. Heat a frying pan and add the lard or oil. Saute the onion and garlic
until the onion is clear. Add the oil, garlic, and onion to the boiled pork and
continue cooking for 5 minutes. Puree the prok blood in a food processor. Add the
blood to the pork little by little, stirring the mixture while adding, and bring to
a boil. Add the chopped pepper and simmer uncovered to reduce the sauce for a few
minutes more. Keep covered and serve hot.
This is most often served over rice.
Source: Jeff Smith's The Frugal Gourmet on our Immigrant Ancestors, available
at Tribung Pinoy's Bookshop through
Amazon.com books. Order it now!
