1 kilo pork belly sliced into small pieces
6 cloves garlic minced
1 large onion minced
1 teaspoon minced ginger
5-6 cups pork blood
1/4 cup vinegar
2 tablespoon soy sauce
1 bay leaf
dash of dried oregano
1 teaspoon sugar
salt and pepper to taste
few green chillies
cooking oil for sauteing
1/4 cup water or stock
Pour pork blood into a blender add 2 tablespoon vinegar and a teaspoon of salt.
6 cloves garlic minced
1 large onion minced
1 teaspoon minced ginger
5-6 cups pork blood
1/4 cup vinegar
2 tablespoon soy sauce
1 bay leaf
dash of dried oregano
1 teaspoon sugar
salt and pepper to taste
few green chillies
cooking oil for sauteing
1/4 cup water or stock
Pour pork blood into a blender add 2 tablespoon vinegar and a teaspoon of salt.
Blend till smooth. Set aside.
In a skillet on medium heat, add cooking oil. Saute ginger, onions, garlic for 2 minutes.
In a skillet on medium heat, add cooking oil. Saute ginger, onions, garlic for 2 minutes.
Add in bay leaf and pork belly, soy sauce, pepper and oregano.
Stir fry for 2-3 minutes then add in water or stock. Stir.
Simmer till pork is tender with little amount of stock left.
(Add a little amount of water from time to time if needed).
Add in vinegar and simmer without stirring for a minute or two.
Then add the pork blood. Add sugar. Simmer for 20-30 minutes with constant stirring.
Simmer till pork is tender with little amount of stock left.
(Add a little amount of water from time to time if needed).
Add in vinegar and simmer without stirring for a minute or two.
Then add the pork blood. Add sugar. Simmer for 20-30 minutes with constant stirring.
Season with salt and pepper to taste.
Add in green chillies. Simmer for another minute and serve.
Enjoy!
Enjoy!
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