1. Main Page
  2. Second course
  3. Pork fried in lard with blood sauce

Lard-Fried Pork with Blood Sauce

An original dish that will impress your guests! Lard-fried pork with blood sauce is a far-from-ordinary meal — especially the sauce. It's not the kind of thing you'd make every day, since one of the ingredients is that old-world delicacy, blood. The result is savory, aromatic, quite spicy, and gently seasoned.

MichaelAuthor avatar
Recipe author
Pork fried in lard with blood sauce
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 9 g
Fats 57 % 13 g
Carbohydrates 4 % 1 g
161 kcal
GI: 100 / 0 / 0
  • Start with the meat: rinse the pork, pat it dry with a paper towel, and place it in a heavy-bottomed pot. Cover it completely with water — the level should sit a couple of inches above the meat. Add the bay leaves, ground black pepper, and minced garlic, stir, and set the pot over high heat. When the water boils, reduce the heat to low and cook the meat for 1 hour. Remove the meat and strain the broth (save it for the sauce). Set the meat on a rack and let it dry for 2 hours, then cut it into pieces about 1 1/2 inches wide. Transfer the pieces to a bowl, sprinkle with salt, and toss with your hands so it's evenly distributed. Return the pieces to the rack and let them sit for another two hours. In a heavy skillet over medium heat, render the lard (cut into thin slices first). Discard the cracklings, then add the salted pork to the hot fat and fry on both sides until crisp. The meat is ready — now for the sauce: peel the onion and garlic and chop both finely (in a blender or by hand on a grater). Heat a saucepan over high heat with the oil, add the chopped onion and garlic, and fry until translucent. Pour in the reserved broth and the blood, and let everything cook together for about 5 minutes. Add the vinegar (don't stir) and boil for another 2–3 minutes. Season with sugar, salt, and ground black pepper, and taste. Spoon the sauce over the fried meat, garnish with chili pepper, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Pork fat - 871  kcal/100g
  • Melted pork fat - 947  kcal/100g
  • Pork rinds - 895  kcal/100g
  • Lard - 797  kcal/100g
  • Spy - 658  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Table salt - 0  kcal/100g
  • Broth - 15  kcal/100g
  • Pig's blood - 216  kcal/100g

Similar recipes

Related and additional categories: