1 1/2 lbs pork meat, cut in small cubes
1 lb pork stomach
1 1/2 cups pork blood
3/4 cup soy sauce
1 1/2 tbsp vinegar
8 pieces balimbi fruit/kamias, cut into diagonal shape (these are sold in oriental stores’ frozen section if the fresh fruit is not available)
4 pieces jalapeño
1 clove garlic, minced
1 medium onion, chopped
cooking oil
How to cook:
1. In a casserole, boil the pork stomach for 10 minutes then discard the water. Do this procedure twice (this will remove any smell from the pork stomach). Let it cool then cut into small diagonal shape.
2. Heat oil in casserole, saute garlic and onion until fragrant.
3. Add the pork stomach, pork meat and soy sauce.
4. Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender. Add more water if needed.
5. When the pork is tender and there’s only little water left add the vinegar and the kamias.
6. Add the pork blood and cook over medium heat. Keep stirring for 5 minutes until the blood changes to darker color. Add the jalapeno (optional).
7. Serve hot with rice or sweet rice cake (puto).
More photos:
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sarap lutuin at kainin nito siguro…
masubukan nga bukas.
hanap muna ko ng dugo!
Hello-
I am contacting you from National Geographic. We are writing a book and need to feature an Image of “Chocolate Meat” in our article. Did you take the pictures of the recipe yourself/would you be able to email me images of the final recipe (like the last 2 photos shown)? Please get back to me as soon as possible.
Katie
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