From the recipe collection
Champayna
Northern Mindanao offal-rich pork blood stew with vinegar and aromatics, built in stages so the tougher organs become tender while the liver stays soft.
- Prep time
- 35 min
- Cook time
- 1 hr 30 min
- Yield
- 5–6
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Ingredients
Tick ingredients as you prepare.
Method
- Parboil heart or firm offal for 10 minutes, discard the water, rinse, and simmer in fresh water until nearly tender. Reserve the cleaned pieces.
- Keep liver and strained blood refrigerated until needed.
- Heat oil in a heavy pot and brown the pork shoulder, then add onion, garlic, and ginger.
- Add the pre-cooked firm offal. Pour in vinegar and let it boil uncovered for 3 minutes before stirring.
- Add broth and fish sauce and simmer until the pork is fully tender, about 30–40 minutes.
- Add liver and cook gently for 4–5 minutes, just until no longer raw.
- Temper the blood with hot broth, add slowly over low heat, and stir until the sauce is smooth and thickened, 10–12 minutes.
- Add chilies, adjust pepper and salt, and serve hot with rice.