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As promised, here's my Klingon Blood Stew recipe. In the last six years, everyone who has ever tried this recipe has liked it. Unfortunately, only three people have ever tried it. I made the pork liver optional only because it's so messy. The kitchen looks like O.J.paid a visit. But it will make a difference in the taste. Don't worry about the hot banana peppers. Cooking will take the heat out of them.
2 pounds boneless pork roast
2 tablespoons oil
2 cloves -- minced
1 onion -- diced
1/4 pound pork liver -- chopped (optional)
1/2 cup vinegar
3 tablespoons fish sauce
1 1/2 cups pork broth
1 cup frozen pig blood
1 packet artificial sweetener -- optional
3 ounces hot banana pepper rings
1/4 teaspoon oregano
1. Cut pork into bite-size chunks. Cover with water and simmer for 30
minutes. Remove from broth. Save 1 1/2 cups broth.
2. In a stainless steel or porcelain pan, heat oil and saute garlic and
onions for a few minutes. Add pork, liver, and fish sauce. Saute for
another five minutes.
3. Add vinegar and bring to a boil without stirring. Lower heat and simmer
uncovered until most of the liquid has evaporated.
4. Add broth. Simmer for 10 minutes. Stir in blood and sweetener. Cook
until thick, stirring occasionally to avoid curdling.
5. Add hot banana peppers and oregano and cook five minutes more. Serve hot.
Serves 8
Per Serving: 192 Calories; 12g Fat (54.8% calories from fat); 17g Protein; 4g Carbohydrate; 1g Dietary Fiber.
2 pounds boneless pork roast
2 tablespoons oil
2 cloves -- minced
1 onion -- diced
1/4 pound pork liver -- chopped (optional)
1/2 cup vinegar
3 tablespoons fish sauce
1 1/2 cups pork broth
1 cup frozen pig blood
1 packet artificial sweetener -- optional
3 ounces hot banana pepper rings
1/4 teaspoon oregano
1. Cut pork into bite-size chunks. Cover with water and simmer for 30
minutes. Remove from broth. Save 1 1/2 cups broth.
2. In a stainless steel or porcelain pan, heat oil and saute garlic and
onions for a few minutes. Add pork, liver, and fish sauce. Saute for
another five minutes.
3. Add vinegar and bring to a boil without stirring. Lower heat and simmer
uncovered until most of the liquid has evaporated.
4. Add broth. Simmer for 10 minutes. Stir in blood and sweetener. Cook
until thick, stirring occasionally to avoid curdling.
5. Add hot banana peppers and oregano and cook five minutes more. Serve hot.
Serves 8
Per Serving: 192 Calories; 12g Fat (54.8% calories from fat); 17g Protein; 4g Carbohydrate; 1g Dietary Fiber.