Roast pork blood
Composition / ingredients
3
Servings:
Cooking method
1. Cut the fat into thin plates, put it in a frying pan, send it to the fire, fry it to melt the fat.
2. Peel the garlic, spread it to the bacon, add a couple of rosemary sprigs, fry for 4-5 minutes, then remove the rosemary, garlic and pork rinds.
3. Filter the blood through a sieve so that there are no clots left in it, pour it into a frying pan, fry for 15 minutes.
4. During this time, all the liquid should evaporate, salt and pepper the dish, mix.
Serve on the table with a side dish to taste.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- 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
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Rosemary fresh - 131 kcal/100g
- Pig's blood - 216 kcal/100g
