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60 minutes
Prep: 15 minutes
Cook: 45 minutes
352 calories per serving view nutrition facts
4 servings
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| 1 | pound | pork | diced |
| 2 | tablespoons | vegetable oil | |
| 2 | cloves | garlic | minced |
| 1 | each | onion | diced |
| 1/4 | pound | pork liver | diced |
| 1/2 | cup | vinegar | |
| 2 | tablespoons | patis | fish sauce |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | monosodium glutamate | optional |
| 1 1/2 | cups | broth | |
| 1 | cup | pigs' blood | frozen |
| 2 | teaspoons | sugar | |
| 3 | each | banana peppers | hot |
| 1/4 | teaspoon | oregano | optional |
Cover pork with water and simmer for 30 minutes.
Remove from broth, dice.
Save 1-1/2 cups of broth.
In a 2-quart stainless steel or porcelain saucepan, heat oil and garlic and onions for a few minutes.
Add pork, liver, patis, salt and sauté for 5 minutes more.
Add vinegar and bring to a boil without stirring.
Lower heat and simmer uncovered until most of the liquid has evaporated.
Add broth. Simmer for 10 minutes.
Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.
Add hot banana peppers and oregano and cook 5 minutes more.
Serve.
| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 5.0g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 954mg | 40% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.0g | |
| Protein 36.0g | 72% |
| Vitamin A | 3% | Vitamin C | 54% | |
| Calcium | 5% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Fantastic recipe. The only thing I changed is I added 1/2 tsp of white pepper to the filling. I will use this again.
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
