Kari-kari Marinduque

Method

1. Keep the strained blood refrigerated. Pat the pork dry and season lightly with pepper.
2. Heat oil in a heavy pot and brown the pork in batches until the edges take on colour.
3. Add onion, garlic, and ginger and cook until the onion is translucent.
4. Pour in vinegar and leave it boiling uncovered for 3 minutes before stirring.
5. Add stock, bay leaves, fish sauce, and pepper. Simmer 35–50 minutes, until the pork is tender and the liquid has reduced slightly.
6. Temper the blood with a ladle of hot broth, lower the heat, and stream it into the pot while stirring continuously.
7. Simmer gently 10–12 minutes, until dark, smooth, and free of metallic flavour. Add chilies during the final 5 minutes.
8. Taste for sourness and salt, rest briefly, and serve with hot rice. Label it clearly as the Marinduque blood stew, not peanut kare-kare.