This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Simmer pork cheeks with bay leaf in water for 1hr. Strain pork and reserve 4 cups of broth.
Step2
60 Min
Simmer pork intestine separately in water until tender. Drain and discard cooking liquid.
Step3
10 Min
Cut pork cheeks and intestine into bite-size pieces and set aside.
Step4
1 Min
Mix ¼ cup of sukang Iloko into the pork blood. Set aside
Step5
30 Min
Sauté garlic, ginger, onion and finger chili in oil. Add pork cheeks, pork intestine and remaining ¼
cup of vinegar.. Cook for 5mins. Pour pork broth and simmer until pork is tender.
Step6
10 Min
Stir in pork blood and vinegar mixture. Season with MAGGI® Magic Sarap® and pepper. Simmer for
another 10mins. Transfer on a serving bowl and serve.
Step1
of
6
Simmer pork cheeks with bay leaf in water for 1hr. Strain pork and reserve 4 cups of broth.
Step2
of
6
Simmer pork intestine separately in water until tender. Drain and discard cooking liquid.
Step3
of
6
Cut pork cheeks and intestine into bite-size pieces and set aside.
Step4
of
6
Mix ¼ cup of sukang Iloko into the pork blood. Set aside
Step5
of
6
Sauté garlic, ginger, onion and finger chili in oil. Add pork cheeks, pork intestine and remaining ¼
cup of vinegar.. Cook for 5mins. Pour pork broth and simmer until pork is tender.
Step6
of
6
Stir in pork blood and vinegar mixture. Season with MAGGI® Magic Sarap® and pepper. Simmer for
another 10mins. Transfer on a serving bowl and serve.
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