[ts]
OK, so it actually means in "blood" sauce. =)
LSC gave me her images! They're now posted here, woohoo. (as of March 1, 2008)
On to the recipe!
Note: the pictures show the requisite amount/quantity of the ingredients as well.
Ingredients:
6 - 8 cloves of garlic - sliced
6 - 8 shallots - minced
2 pork stomachs
1 pork spleen
2 small pint of pork blood
1 lb pork belly
water
jalepenos
salt
pepper
pork bouillon - since i don't have this we used tamarind soup mix instead (if you use this do not add vinegar)
(vinegar)
calamansi (or lime/lemon)
oil
Procedure:
1. Boil stomachs, spleen.
spleen
(Note: LSC said that she now omits the spleen, as she finds it horrible. Haha.)
2. Cut open stomachs - clean by rubbing calamansi (in this case we use orange and calamansi) and salt - knead stomachs
3. Use knife to clean stomach of slimey layer
4. Once cleaned, put stomach and spleen aside
5. Slice garlic and mince shallots
6. Slice stomach, spleen and pork belly and cut into little strips
7. Put oil in pot
8. Add garlic and shallots
9. Once the garlic and shallots are cooked, add sliced pork stomachs
10. Cover and let it boil
11. Add pepper
12. Let it cook for 15 mins
13. Add water
14. Add salt
15. Cover and let it boil (about an hour or so)
16. Add pork belly
17. Cover and let it boil down
18. Add spleen
19. Add tamarind soup mix (1.5 Tbsp)
20. Add salt (1 tsp.)
21. Add jalapenos - try to place them at the bottom of the pot
22. Cover and let it boil down a little
23. Add pork blood
24. Simmer till pork blood is cooked (dark brown) in about 10 mins
Looks good - where do you get pork's blood in vancouver?
ReplyDeleteAt Asian markets/supermarkets. I'm not sure if T&T Supermarket would have it all the time or just sometimes.
ReplyDelete