Definitely one of my comfort food, brings those memories of my Lola and her puto that goes with it.
Time to prepare:
Time to cook:
Ingredients (4 persons):
half a kilo of pork tender part cut in small cubes (choose part with enough fat and meat)1 1/2 cup of pork blood (Ideally you buy them very early in the morning in your favorite pork butcher in the wet market. Pigs are normally slaughtered very early in the morning so if you come in the afternoon all blood are normally bought already. Otherwise you have a suki and can order in advance)2 garlic pounded1 onion sliced1 teaspoon of grated ginger2 tablespoons of olive oil2 tablespoons of apple vinegar (you can use any type of light vinegar)half a cup of pork brothsome oregano (about a tablespoon)salt, pepper
How to prepare:
- In a casserole, sauté garlic, onion and ginger with cooking oil. Add you pork, (or if you have intestines, etc) and oregano.
- Continue stirring until the pork has changed color. In a bowl, put your pork’s blood and crush with your hands the blood to avoid them from coagulating. (This could be bloody )
- Pour them on your sautéd pork. Continue stirring. Pour your pork broth and let it simmer for fifteen minutes.
- Before turning off the fire, add your vinegar, pepper and salt to taste.