3 cups cubed boneless pork butt with fat (˝-inch cubes)
˝ cup vinegar mixed with 1 cup water and 1 tablespoon salt
1˝ cups pork blood (Find this in Vietnamese or Filipino markets. It is often frozen and worth the search.)
3 tablespoons lard or peanut oil
1 medium yellow onion, peeled and sliced
3 cloves garlic, peeled and crushed
2 hot jalapeno peppers, seeded and chopped
How To Cook:
1. Place the pork in a 4-quart covered stove-top casserole and add the vinegar mixture. Bring to a boil and reduce the heat.
2. Cook, covered, until the pork is tender, about 1 hour. Watch that it does not dry out at all. You will need to add a little more water.
3. Heat a frying pan and add the lard or oil. Saute the onion and garlic until the onion is clear. Add the oil, garlic, and onion to the boiled pork and continue cooking for 5 minutes.
4. Puree the pork blood in a food processor. Add the blood to the pork little by little, stirring the mixture while adding, and bring to a boil.
5. Add the chopped pepper and simmer uncovered to reduce the sauce for a few minutes more. Keep covered and serve hot.
