Pork Blood BBQ
Grilled pork blood with spices and herbs, skewered and cooked over charcoal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Blood | 500 | Grams |
| Pork Belly | 500 | Grams |
| Soy Sauce | 0.5 | Cup |
| Vinegar | 0.25 | Cup |
| Garlic | 5 | Clove |
| Onion | 1 | Count |
| Brown Sugar | 2 | Tbsp |
| Black Pepper | 1 | Tsp |
| Bay Leaves | 3 | Count |
| Lemongrass | 1 | Stalk |
| Bamboo Skewers | 10 | Count |
Instructions
- In a bowl, combine soy sauce, vinegar, minced garlic, chopped onion, brown sugar, black pepper, bay leaves, and crushed lemongrass.
- Add pork blood and pork belly cubes to the marinade. Mix well to coat evenly.
- Cover the bowl and marinate in the refrigerator for at least 2 hours.
- Preheat the charcoal grill to medium-high heat.
- Thread marinated pork blood and pork belly onto soaked bamboo skewers.
- Grill skewers over charcoal, turning occasionally, until pork is cooked through and slightly charred, about 10-15 minutes.
- Serve hot with your choice of dipping sauce.
Prep
- Soak bamboo skewers in water for 30 minutes before grilling.
Kitchen equipment
Charcoal Grill