Ingredients
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 ½-inch strips
1 tablespoon fish sauce
1 cup water
1 tablespoon brown sugar
2 finger chilies (siling haba)
salt and pepper to taste
Instructions
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.
Notes
Stir about one or two tablespoons of the vinegar in the pork’s blood before adding to the stew to ensure a smooth, deep brown sauce.
Allow the vinegar to boil uncovered and without stirring for a few minutes to cook off the strong acid taste.
No need to thicken the gravy! The protein albumin in the blood coagulates with heat application and acts as a natural thickener.
