Keldons Recipes | Keldons Cookery

Qty	Unit	Ingredient
1	pound	Pork Butt	Pork Butt Pork butt, also known as Boston butt or pork shoulder, is a cut of meat from the upper part of the pig's shoulder from the front leg, not the actual rear end of Read more...
2	tablespoons	Vegetable Oil	Vegetable Oil Vegetable oil, pronounced 'VEJ-tuh-buhl oil', is a staple in many kitchens, made from the extraction or chemical treatment of seeds and other plant parts. It's a neutral-flavored oil used for cooking, frying, and Read more...
2	cloves	Garlic » minced	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
1	medium	Onion » diced	Onion The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface of Read more...
1/4	pound	Pork Liver	Pork Liver Pork liver is an organ meat from pigs. It's highly nutritious but strongly flavored organ meat from pigs. It's used in a variety of dishes and when prepared thoughtfully, it can be a Read more...
2	tablespoons	Fish Sauce	Fish Sauce Fish sauce is like the salt of Southeast Asian food, used to bring out the flavors in food with its unique umami kick. While it might smell strong straight from the bottle, it transforms Read more...
1	teaspoon	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1/2	cup	Vinegar	Vinegar 5% table vinegar is a common, versatile vinegar with a mild acidic taste used in cooking, cleaning, and preserving. It lasts indefinitely if stored properly and is found in the condiment aisle in Read more...
1 1/2	cups	Chicken Broth	Chicken Broth Chicken broth is a flavorful liquid made by simmering chicken, often with bones, vegetables like carrots, celery, and onion, and sometimes herbs and spices in water. The purpose of making chicken broth is to Read more...
1	cup	Pork Blood » frozen	Pork Blood Pork blood is exactly what it sounds like: the blood collected from pigs during the butchering process, which is then frozen for storage and later use. In many dishes around the world, animal blood Read more...
2	teaspoons	Sugar	Sugar Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts. There are different types of sugar, Read more...
3	medium	Banana Peppers » hot, chopped	Banana Peppers Banana peppers are a type of chili pepper. They get their name from their long, curved shape and yellow color, which resemble a banana. They are mild to moderately spicy, depending on the specific Read more...

Optional Ingredients:

	Qty	Unit	Ingredient
	1/4	teaspoon	Msg	Dried Oregano MSG stands for Monosodium Glutamate, which is a flavor enhancer commonly added to food to make it taste more savory, a quality known as umami. Umami is one of the five basic tastes, Read more...
	1/4	teaspoon	Dried Oregano	Dried Oregano Dried oregano is an herb that adds robust flavor to dishes. It has hints of earthiness, bitterness, and a subtle minty undertone Use it in sauces, soups, and more for a savory kick. Derived Read more...

Prep Time	Process Time	Overall Time
45 Minutes	45 Minutes	1 hour 30 minutes

Directions:

1. Cover pork with water and simmer on medium-high heat for 30 minutes.

2. Remove pork from broth and dice. Set aside. Save 1 1/2 cups of the cooking liquid.

3. In a 2 quart saucepan, heat oil and sauté garlic and onions for a few minutes, until onions are wilted.

4. Add reserved liquid, diced pork, pork liver, fish sauce, salt and MSG. Sauté for 5 minutes more.

5. Add vinegar and bring to a boil without stirring.

6. Lower heat and simmer uncovered until most of the liquid has evaporated.

7. Add chicken broth. Simmer for 10 minutes.

8. Stir in pig blood and sugar; cook until thick, stirring occasionally to avoid curdling.

9. Add hot banana peppers and oregano and cook for an additional 5 minutes.

10. Serve hot.

Submitted by Lori B. | April 13th, 2024 See all of Lori B.'s Recipes.

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@Madison T. \| May 23rd, 2024
Looking forward to trying this recipe. I'm curious to try something new. I might skip the pork blood though, not sure I'm ready for that yet :) I gave it a 4

@Diego G. \| May 2nd, 2024
I've never tried anything like this before. It looks like a hearty dish. I'm not sure if I can find pork blood easily. Maybe I'll substitute it with something else. I gave it a 3

@Lily S. \| April 14th, 2024
Wow, this recipe reminds me of a Brazilian dish called 'sangue com pimenta'. It's fascinating to see how different cultures use similar ingredients in their food. I might adjust the spice level to suit my taste, but overall, it's delicious. I gave it a 4

@Maria S. \| April 13th, 2024
As a Filipino, I grew up eating Dinuguan. It's great to see the steps laid out clearly for those who want to try making it. The flavor might be intense for some, but trust me, it's delicious! Don't skip the pork blood; it's what gives this dish its unique taste." I gave it a 5

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