Prep time: 30 minutes
Cooking time: 1 hour
Serves:12 people with steamed rice
4 tbsp cooking oil
5 cloves garlic,minced
2 onions, peeled and chopped
6 tomatoes, chopped
5 cloves garlic
2 kilos kasim (pork shoulder) – cut into small bite size pieces
6 cups water or pork broth
12 cups pork blood
5 pcs sili
1 bunch dried oregano leaves (Tagalog oregano)
1 cup vinegar
4 tbsp sugar
In a big pot, pre heat oil
Saute garlic, onion and tomatoes.
Add the pork, fish sauce and vinegar.
Do not touch or stir after the vinegar is added.
Simmer for 15 minutes.
Add water, cover and let boil until the pork is fork tender.
Meanwhile, strain blood through a sieve to remove impurities.
Uncover pot .
Add the pork blood and stir continously to avoid lump on blood.
Add the oregano and the sili.
Simmer for 5 minutes to thicken the sauce.