This dish is so named bacause the sauce is made with the blood of a freshly-slaughtered pig. more recipes

Yield: 4 Servings

1 lb Pork diced 1 ts Salt
2 tb Oil 1/4 ts MSG (optional)
2 Cloves garlic minced 1 1/2 c Broth
1 Onion diced 1 c Frozen pigs blood
1/4 lb Pork liver diced 2 ts Sugar
1/2 c Vinegar 3 Hot banana peppers
2 tb Patis (fish sauce) 1/4 ts Oregano (optional)


1. Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1-1/2 cups of broth.

2. In a 2-quart stainless steel or porcelain saucepan heat oil and saute garlic and onions for a few minutes. Add pork liver patis salt and MSG. 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 hot. Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

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