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A pig's blood meal with matching rice cake (puto), it is sour, salty, and a little bit spicy.
INGREDIENTS
- 2 pounds Pork Shoulder, cubed
- 1 1/2 cup pig's blood, solids mashed or cubed
- 1 piece Long Chili Peppers, sliced diagonally
- 1/3 cup Vinegar
- 3/4 cup water
- 4 cloves Garlic, minced
- 1 medium Onion, chopped
- Salt and Pepper to taste
- 2 tablespoons Cooking Oil for sauteing
PREPARATION TIME : 10 minutes
COOKING TIME : 30 minutes
1 In a medium pan, saute the garlic and onion on the cooking oil. Add the pork and cook for 3-4 minutes until lightly browned.
2 Add the vinegar and water, and bring to a boil without stirring.
3 Turn the heat down and simmer for 10-15 minutes.
4 Mix in the the chili peppers and the pig's blood, and bring to a boil.
5 Turn the heat down and simmer for another 10 minutes.
6 Season with salt and pepper.
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