| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Filipino | Filipino, Pork | 4 | Servings |
INGREDIENTS
| 1 | lb | Pork, diced |
| 2 | T | Oil |
| 2 | Cloves garlic, minced | |
| 1 | Onion, diced | |
| 1/4 | lb | Pork liver, diced |
| 1/2 | c | Vinegar |
| 2 | T | Patis, fish sauce |
| 1 | t | Salt |
| 1/4 | t | MSG, optional |
| 1 1/2 | c | Broth |
| 1 | c | Frozen pigs blood |
| 2 | t | Sugar |
| 3 | Hot banana peppers | |
| 1/4 | t | Oregano, optional |
INSTRUCTIONS
Cover pork with water and simmer for 30 minutes. Remove from brot dice. Save 1-1/2 cups of broth. In a 2-quart stainless steel or porcelain saucepan, heat oil and s garlic and onions for a few minutes. Add pork, liver, patis, salt and Saute for 5 minutes more. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling. Add hot banana peppers and oregano and cook 5 minutes more. Serve Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)
A Message from our Provider:
“Don’t miss life’s best. Find God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 653
Calories From Fat: 531
Total Fat: 58.9g
Cholesterol: 123.1mg
Sodium: 1860.1mg
Potassium: 413.5mg
Carbohydrates: 8.2g
Fiber: <1g
Sugar: 3.7g
Protein: 20.2g