INGREDIENTS:
- ½ lb pork tenderloin, cut into thin strips
- ¼ lb pork heart (about 1 pc), cut into thin strips
- ¼ lb pork liver, cut into thin strips
- ¼ lb coagulated blood, drained
- 2 oz misua
- 2 tbsp fish sauce
- Water
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 2 thumb- sized ginger, peeled and julienned
- 1 bunch fresh sili leaves, stems trimmed
- Salt and pepper, to taste
- 1 tbsp cooking oil
HOW TO COOK:
- Combine the pork blood and the water (enough to cover) in a pot.
- Bring to a boil for about 2 to 3 minutes or until firm.
- Drain well and cut into cubes. Set aside.
- Pour and heat oil in a large pot over medium heat.
- Add the onions, garlic, and ginger then cook until aromatic.
- Add the pork tenderloin and heart.
- Cook, stirring occasionally, until lightly browned.
- Add fish sauce and cook for about 2 to 3 minutes.
- Add about 4 cups of water and bring to a boil.
- Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat are tender.
- Add the pork liver and cook for about 5 minutes.
- Add the coagulated blood and cook for another 3 to 5 minutes.
- Season with salt and pepper to taste.
- Add the misua and continue to cook for 1 to 2 minutes.
- Add the chili leaves, pressing down into broth.
- Turn off heat and cover to allow residual steam to cook leaves.
- Remove from heat and transfer to serving bowl. Enjoy!
IMAGE: yummy.ph
Also try: La Paz Batchoy
