Wednesday, November 4, 2015

Tidtad Babi (Blood Stew) Kapampangan Style


1 1/2 cup goto (or intestines) cleaned and cut into bite sized (optional)
2 lb Liempo or Pork Belly (cut into 1-inch cubes)
4 tbsp oil
2 tbsp garlic (minced)
1 1/2 c onions (thinly sliced)
1 c white vinegar
4-6 c of water
1/2 c pigs blood
1 tsp brown sugar
2 pieces long green chili


1. In a pan, add oil and saute garlic and onion. Add meat and vinegar and cook until meat is tender.

2. In a separate pan, saute garlic, onions and blood until blood is no longer red in color. Add the meat mixture and 2-4 cups of water (add water based on thickness desired). Add salt and pepper to taste. Add the green chili and brown sugar. Simmer for about 5 more minutes.

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