INGREDIENTS:
- ¾ cup pork blood
- 1 lb pork shoulder, sliced into small cubes
- 2 cups beef broth (you can also use water)
- ¼ cup white vinegar (you can also use apple cider vinegar)
- 3 pcs long green chili peppers
- 4 cloves garlic, minced
- 1 medium red onion, chopped
- ½ tsp ground black pepper
- Salt, to taste
- 3 tbsp cooking oil
HOW TO COOK:
- In a cooking pot, heat oil and sauté the garlic and onion until they are soft.
- Add the pork and the ground black pepper.
- Cook until pork turns medium brown.
- Pour the broth (or water) and let it boil.
- Adjust the heat to low and cook for 25 to 30 minutes (if it starts to dry, you may add more water).
- Pour the vinegar (or apple cider) in the pot and let it boil then stir.
- Add the green chili peppers and the pork blood.
- Continue to cook for 15 to 20 minutes or until the sauce thickens.
- Sprinkle some salt to taste.
- Remove from heat and transfer to a serving plate. Enjoy!
IMAGE: kimioannou.wordpress.com
Also try: Crispy Dinuguan
