- 1/2 k. pork belly
- 1/4 k. pork liver, minced
- 2 c. pig’s blood
- 3 siling haba (chili peppers)
- 1 thumb-sized piece of ginger, minced
- 1 large onion, halved and sliced thinly
- 3 Tbsp patis (fish sauce)
- salt and pepper to taste
- green pepper leaves
- 1 or 2 bunches of Misua
- Refrigerate pig’s blood until needed. Boil pork with water for 30 minutes. Let it cool before cutting pork into 1/2" X 2" pieces.
- Save the broth, at least 3 to 4 cups.
- In a heavy casserole, place pork slices and cook in medium heat until the edges of the pork start to brown.
- Remove from heat. In the same pan saute ginger with the leftover pork oil until fragrant.
- Add the onions and cook until the onions are transparent.
- Add patis and pork slices, season with salt and pepper. Add siling haba and simmer for 2-3 minutes.
- Pour in broth and bring to a boil.Lower heat, cover and simmer until pork is tender.
- Strain pig’s blood into a clean bowl. Mashed solid masses to a pulp using your hands.
- Pour into casserole and bring to a boil, stirring constantly for about 5 minutes.
- Add liver and green pepper leaves,cook for another minute or two. Add Misua and simmer for 2 more minutes.
- Do not overcook Misua as it will melt and will become paste.
- Remove from heat and serve hot.
Source: Everything's Herbed
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