Category : International Cuisine
Author : Guest
Hits : 4000
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Date : 06/07/2003
half kl. diced pork diced pork liverminced garlic minced onion 2 pcs. laurel leaves 3 tbsp oil half-cup vinegar 3 tbsp patis 2 cups stock 1 cup frozen pig blood 4 long green peppers 2 tsp sugar 1 tsp salt half tsp black pepper
Simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. Heat oil in a casserole and saute garlic and onion for a minute. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. Add in the vinegar and boil without stirring. Add in stock and allow simmering for 5 minutes. Add in blood, sugar and long green peppers. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
Turnip Greens
Greens are used as you would cooked spinach or used as a garnish.Good-quality chard will have bright-green or red leaves (depending on the variety). (...)
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