Pork Blood Stew

1. 1

   Saute garlic and ginger in a casserole over medium heat. Add the pork pieces until slightly brown.

2. 2

   Add the onion, bay leaf, fish sauce, and vinegar. Let the vinegar boil for about 5-10 minutes without stirring. Then pour in the meat stock and let it simmer for 10 or 15 minutes more. Avoid stirring the stew during this time. Add water or pork meat stock if the water dries up before the pork is tender.

3. 3

   When the pork is tender, add the liver and pigs blood. If the blood had already coagulated and formed some solid mass, mash the blood with a potato masher before adding to the stew. Stir occasionally until it thickens. Add the red/green chili peppers and let it simmer again for 5-10 minutes over low to medium heat.

No additional tips available.