kauai,
I love balut! Need to pick a few and try them with my home brewed sriracha
Ingredients
1 kl pork meat (pork belly, shoulder or butt); cut into serving size
3 cups pork blood
¼ kl pork liver; cubed
4 cloves garlic; crushed
2 cups water or pork broth
1 pc onion, minced
Ginger; shredded
2pcs mild green chili pepper
½ cup vinegar or to taste ( I used 3/4c)
3 T fish sauce
Salt and pepper to taste
Procedure:
Heat the pan with coconut oil
Sauté ginger, garlic and onion
Add the pork liver and let it cook for 5 minutes
Add the pork meat and the fish sauce, letting it simmer for 30 minutes or until meat is tender
Add the broth and vinegar
Bring it to a boil without stirring
Lower the heat and add the pork blood, continue simmering until the blood becomes thick
Add the green chili pepper and season to taste
Serve with hot steamed white rice
The key is to add blood to the pot at a low heat so it does not coagulate then bring it to a low boil to produce a smooth creme like constancy.
