Filipino Pork Liver Soup

Ingredients

• 1 tablespoon canola oil
• 1 onion, peeled and sliced thinly
• 4 cloves garlic, peeled and minced
• 2 thumb-sized ginger, peeled and minced
• ½ pound pork tenderloin, cut into strips
• ¼ pound pork heart, about 1 piece, cut into thin strips
• 2 tablespoons fish sauce
• 6 cups water
• ¼ pound pork liver, cut into thin strips
• ¼ pound coagulated blood, drained and cut into cubes
• salt and pepper to taste
• 2 ounces miswa
• 1 bunch fresh chili leaves, stems trimmed

Instructions

1. In a large pot over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
2. Add pork and heart. Cook, stirring occasionally, until lightly browned.
3. Add fish sauce and cook for about 2 to 3 minutes.
4. Add water and bring to a boil, skimming scum that floats on top.
5. Lower heat, cover, and continue to cook for about 15 to 20 minutes or until meat is tender.
6. Increase heat to high and bring the broth to a rolling boil.
7. Add pork liver and cook, without stirring, for about 2 to 3 minutes. Stir and continue to cook for another 2 to 3 minutes.
8. Add coagulated blood and cook, without stirring, for about 2 to 3 minutes. Stir and continue to cook for about 8 to 10 minutes.
9. Season with salt and pepper to taste.
10. Add miswa and continue to cook for 1 to 2 minutes.
11. Add chili leaves, pressing down into the broth. Turn off the heat and cover to allow residual steam to cook leaves. Serve hot.

Notes

1. The recipe calls for coagulated blood. Cut it into pieces and bring the broth to a rolling boil before adding. Do not stir for a few minutes to allow it to set.
2. Another alternative method is to cook the blood separately before adding it to the soup. In a sauce pot, combine pork blood and enough water to cover. Bring to a boil for about 2 to 3 minutes or until firm. Drain well and cut into cubes. Add to the soup during the last 10 minutes of cook time.