Pork sauteed in onion and garlic and cooked with pork blood. This Filipino version of blood stew is something to try by adventurous eaters.
- 1 lb pork cut into cubes
- 1 cup vinegar
- 2 pieces long green pepper
- 1 1/2 tablespoon brown sugar
- 1 piece onion chopped finely
- 1 tablespoon garlic minced
- 3 tablespoon cooking oil
- 1 cup water
- 10 oz pork blood
- 1 piece pork cube boullion
- salt and pepper to taste
Heat oil in a pan. Sauté garlic and onion.
Once the onion softens, add pork. Continue to sauté for 5 minutes or until light brown.
Pour water. Let boil.
Add pork cube. Cook in low heat until the meat tenderizes.
Add pork blood. Stir. Cook for 8 to 10 minutes while stirring.
Pour vinegar and add sugar and long green pepper. Cook for 12 to 15 minutes.
Season with salt and pepper as needed. Serve hot with puto.
Serving: 4g | Calories: 466kcal | Carbohydrates: 15g | Protein: 20g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 70mg | Potassium: 493mg | Fiber: 2g | Sugar: 12g | Vitamin A: 160IU | Vitamin C: 41.2mg | Calcium: 62mg | Iron: 1.1mg