Iloilo. It uses pig's blood and Misua in its recipe. Fresh pig's blood is
available in local wet markets. Here in Pila, the butcher gives it for
free when you purchase meat.
Misua or MeeSua or Miswa is a very thin Chinese noodles made from
wheat flour. It signifies long life, hence it is a traditional birthday food.
1/2 k. pork belly
1/4 k. pork liver, minced
2 c. pig’s blood
3 siling haba (chili peppers)
1 thumb-sized piece of ginger, minced
1 large onion, halved and sliced thinly
3 Tbsp patis (fish sauce)
salt and pepper to taste
green pepper leaves
1 or 2 bunches of Misua
Refrigerate pig’s blood until needed. Boil pork with water for 30
minutes. Let it cool before cutting pork into 1/2" X 2" pieces.
Save the broth, at least 3 to 4 cups.
In a heavy casserole, place pork slices and cook in medium heat until
the edges of the pork start to brown. Remove from heat. In the same
pan saute ginger with the leftover pork oil until fragrant. Add the
onions and cook until the onions are transparent. Add patis and pork
slices, season with salt and pepper. Add siling haba and simmer for
2-3 minutes. Pour in broth and bring to a boil.Lower heat, cover and
simmer until pork is tender.
Strain pig’s blood into a clean bowl. Mashed solid masses to a pulp
using your hands. Pour into casserole and bring to a boil, stirring
constantly for about 5 minutes. Add liver and green pepper leaves,
cook for another minute or two. Add Misua and simmer for 2 more
minutes. Do not overcook Misua as it will melt and will become paste.
Remove from heat and serve hot.
Serving a bowl to all Presto Pasta
Night lovers through Patsy of
Family Friends & Food who is
hosting this weeks PPN #113.