Ingredients
- 3 cups (700 g) ½-inch cubed boneless pork butt with fat
- 3 tablespoons lard or peanut oil
- ½ cup (120 ml) vinegar mixed with 1 cup (240 ml) water and 1 tablespoon salt
- 1 medium-sized yellow onion, peeled and sliced
- 1½ cups (360 ml) pork blood (Ideally from Vietnamese, Filipino or Western European markets)
- 3 cloves garlic, peeled and crushed
- 2 hot jalapeño peppers, seeded and chopped
Make it step by step
- Place the pork in a 4-quart (560 ml) covered stove-top casserole dish and add the vinegar mixture. Bring to a boil and reduce the heat.
- Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn't dry out. Add more water if necessary.
- Heat a frying pan and add the lard or oil.
- When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat.
- Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.
- Purée the pork blood in a food processor.
- Add the blood to the pork gradually while stirring the mixture. Bring to a boil.
- Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.