Pork fried in lard with blood sauce

Let's cook the meat first:

- wash the pork, dry it with a paper towel, put it in a saucepan with a thick bottom,

- fill the meat with water so that it is completely covered with it. It is necessary to pour so much water that its level is several centimeters higher than the meat,

- add bay leaves, ground black pepper, crushed garlic to the meat, mix everything and put the pan on high heat,

- when the water boils, reduce the heat to a minimum and cook the meat for 1 hour,

- extract the meat, filter the broth. We put the meat on the grill and dry it for 2 hours, after which we cut the meat into pieces about 3-4 cm wide,

- put the meat in a bowl, sprinkle with salt, stir with your hands so that the salt is evenly distributed,

- we put the pieces of meat on the grill and wait for another two hours,

- in a thick-walled frying pan over medium heat, melt the fat, which previously had to be cut into plates,

- remove the pork rinds, and put the salted pieces of meat into the heated fat and fry on both sides until crisp.

The meat is ready, we move on to the sauce:

- peel the onion and garlic, then chop both (using a blender or manually - on a grater),

- heat the saucepan over high heat together with oil, in which we spread the chopped onion and garlic, fry them until transparent,

- fill the contents of the saucepan with broth left over from cooking meat and blood, let it cook all together for 5 minutes,

- pour vinegar, do not mix, boil everything together for 2-3 minutes,

- add sugar, salt and ground black pepper, taste,

- pour the sauce over the fried meat, decorate with capsicum and serve the dish ready to the table.

Bon appetit!