Text 17890, 51 rader
Skriven 2011-11-17 21:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: pig parts 224
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 ML> That might be kind of cool - crisp outside and almost liquidy
 ML> inside. 
 DS> I remember it as crispy and loose on the outside - reminiscent of a
 DS> pumice stone - and kind of crumbly on the inside. Flavor was okay,
 DS> but the texture wasn't all that.
 
The crumbly bit I don't get. Perhaps it had been
frozen and thawed? Or worse, still kind of uncooked
in the middle. Must have been a big chunk.

What I envisioned was a maybe 2" slice of mush fried
crusty with those gelatinous juices just melted within
the crust. That's something that one of us has to do
some experimenting with. I'm salivating and it's one
in the AM and not a fit time to eat for man nor beast.

DINUGUAN (Pork Blood Stew)
cat: Philippine, main, offal
servings: 6 to 8

3 c boneless pork 1/2" cubes
1 1/2 c pork blood
3 Tb oil
1/2 c vinegar
1 c water
1 Tb salt
1 md onion sliced
3 cloves garlic crushed
2 hot peppers chopped

In a pot, place the pork and add the vinegar mixture.
Bring to a boil and simmer. Cook until the pork is
tender - 1 hr.

Heat a frying pan and add the 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 to 10 min.

Puree the pork blood in a food processor. Add pureed
blood to the pork little by little at a time, continuously
stirring the mixture while adding, and then bring to a boil.

Add the chopped peppers and simmer uncovered to reduce the
sauce for a few minutes more. Serve hot.

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