This Filipino savory pork blood stew is not everyone’s favorite. But if you like it, you will surely love this recipe. Delicious and easy to cook, too!
Serves 5 to 6.
- 1 head garlic, minced
- 4 pieces onions, chopped
- 1 large piece ginger (around ½ cup), finely chopped
- 1 kilogram pork (kasim, pigue or liempo), cut into ½-inch cubes
- 1 tablespoon salt
- 1 cup vinegar
- 1 ½ cups water
- 4 cups pork blood (around 1 kilo)
- 4 stalks lemongrass, white part smashed (optional)
- 6 pieces fingers chilies, cut diagonally
- Fish sauce, to taste
- Ground black pepper, to taste
- 1 pack sinigang sa sampaloc mix (optional)
Chef Tatung’s Tips:
- Make sure you get your pork blood early in the morning and from your trusted suki.
- Add a little salt and vinegar to the blood before breaking up clotted pieces with your hands. Then strain to get any solid particles such as bone fragments or hair follicles, which may be present in the blood.
- Try adding 2 cups of creamy gata to the blood for more richness. (My grandmother who was from Bicol used to do that.)
- You can replace ¼ kilogram of the pork with pork innards (liver, kidney, or intestines), cut into ½-inch cubes.
- If using offal, soak the liver and kidneys in salted water to remove the metallic taste.
- If you want to use intestines or other digestive organs, you may want to wash it down with a little salt and baking soda to remove the odor and blanch with a little vinegar before pre-cooking. You may need to pre-cook tougher organs until tender before using them in this recipe.
- You can add tamarind powder at the end for a fruity finish.