| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Filipino |
Pork, Filipino |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork, diced |
| 2 |
tb |
Oil |
| 2 |
|
Cloves garlic, minced |
| 1 |
|
Onion, diced |
| 1/4 |
lb |
Pork liver, diced |
| 1/2 |
c |
Vinegar |
| 2 |
tb |
Patis (fish sauce) |
| 1 |
ts |
Salt |
| 1/4 |
ts |
MSG (optional) |
| 1 1/2 |
c |
Broth |
| 1 |
c |
Frozen pigs blood |
| 2 |
ts |
Sugar |
| 3 |
|
Hot banana peppers |
| 1/4 |
ts |
Oregano (optional) |
INSTRUCTIONS
1. Cover pork with water and simmer for 30 minutes. Remove from brot dice.
Save 1-1/2 cups of broth.
2. 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.
3. Add vinegar and bring to a boil without stirring. Lower heat and simmer
uncovered until most of the liquid has evaporated.
4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until
thick, stirring occasionally to avoid curdling.
5. 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)
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