Fried Pork Blood
An intriguing dish for the adventurous eater — and simple to make! Fried pork blood works as a hot main course; serve it with boiled potatoes, rice, or vegetables, or on its own with fresh herbs. Feel free to season it with your favorite herbs and spices to taste.
mariya
Recipe author
Fried Pork Blood
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 %
16 g
Fats 56 %
22 g
Carbohydrates 3 %
1 g
263 kcal
GI:
100
/
0
/
0
- Cut the lard into thin slices, place it in a skillet, and set it over the heat to render the fat. 2. Peel the garlic and add it to the rendered fat along with a couple of sprigs of rosemary. Fry for 4–5 minutes, then remove the rosemary, garlic, and cracklings. 3. Strain the blood through a sieve to remove any clots, pour it into the skillet, and fry for 15 minutes. 4. By this point all the liquid should have evaporated; season with salt and pepper and stir. Serve with a side dish of your choice. Enjoy!
Caloric 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
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