Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups (700 g ) ½- inch cubed boneless pork butt with fat
- 3 tablespoons lard or peanut oil
- ½ cup (120 ml ) vinegar mixed with 1 cup (240 ml) water and 1 tablespoon salt
- 1 medium-sized yellow onion , peeled and sliced
- 1½ cups (360 ml) pork blood (Ideally from Vietnamese , Filipino or Western European markets)
- 3 cloves garlic , peeled and crushed
- 2 hot jalapeño peppers , seeded and chopped
Directions
Place the pork in a 4-quart (560 ml) covered stove-top casserole dish and add the vinegar mixture. Bring to a boil and reduce the heat.
Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn't dry out. Add more water if necessary.
Heat a frying pan and add the lard or oil.
When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat.
Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.
Purée the pork blood in a food processor .
Add the blood to the pork gradually while stirring the mixture. Bring to a boil.
Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot.