Makes 6 servings
Preparation and cooking time: 1 hour


1½ kilo pork mask or pork kasim
5 cloves garlic, crushed
1 medium sized onion, chopped
3 teaspoons patis or fish sauce
1 1/2 cups cane vinegar
2 cups stock from boiling meat
1 1/2 cups pork blood
cooking oil for sauteing
salt and pepper to taste
3 pieces siling haba or finger chillies
2 pieces bay leaf
1/2 inch panutsa


1. Boil pork face and ears in water twice. You may opt to add salt, pepper, garlic, onion, and bayleaf to the second boil. Set aside pork stock and chop pork face.
2. In a pot, heat a tablespoon of cooking oil in medium heat and saute the garlic until fragrant. Add the onion and saute until soft.
3. Let it simmer for a few seconds. Put the chopped pork in the pot. Increase the heat and start stirring the pork.
4. Stir fry until the pork is brown and has rendered some of the fat. Remove the fat from the pot and leave just a small amount for the dish.
5. Pour the vinegar in the pot and let it simmer for 2 minutes without stirring. Pour the pork stock (from second boil) in the pot and bring to a boil.
6. Let it simmer until the pork is tender. Add in the patis, pepper, panutsa, and finger chilies. Simmer again for 2 minutes. Adjust the taste if necessary.
7. Pour the pork blood and bring to a boil for 10 minutes without mixing. Mix then serve hot.

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