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In a large pot over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
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Add pork and heart. Cook, stirring occasionally, until lightly browned.
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Add fish sauce and cook for about 2 to 3 minutes.
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Add water and bring to a boil, skimming scum that floats on top.
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Lower heat, cover, and continue to cook for about 15 to 20 minutes or until meat is tender.
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Increase heat to high and bring the broth to a rolling boil.
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Add pork liver and cook, without stirring, for about 2 to 3 minutes. Stir and continue to cook for another 2 to 3 minutes.
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Add coagulated blood and cook, without stirring, for about 2 to 3 minutes. Stir and continue to cook for about 8 to 10 minutes.
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Season with salt and pepper to taste.
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Add miswa and continue to cook for 1 to 2 minutes.
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Add chili leaves, pressing down into the broth. Turn off the heat and cover to allow residual steam to cook leaves. Serve hot.
- 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.
- 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.
Calories: 179kcal, Carbohydrates: 14g, Protein: 18g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 133mg, Sodium: 583mg, Potassium: 640mg, Fiber: 2g, Sugar: 1g, Vitamin A: 12601IU, Vitamin C: 23mg, Calcium: 74mg, Iron: 7mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
