Baguisen Recipe


  • 2 tsp cooking oil
  • 1 small garlic, minced
  • 1 onion, sliced
  • 1 k pork intestines, boiled ad sliced crosswise
  • ½ k pork meat ( lean ) boiled the diced
  • ½ k pork liver, diced
  • ½ cup vinegar
  • 3 cups water
  • 2 ½ cups pig’s blood, strained to remove curdled blood dash of black pepper
  • 2 tsp salt

Cooking Instructions:

  1. Saute the garlic and onions in cooking oil.
  2. Add the intestines, pork and liver. Stir – fry for 5 minutes.
  3. Add the vinegar and the blood. Bring to a boil. Occasionally stir to stop the blood from curdling.
  4. Simmer for 25 minutes.
  5. Season with black pepper and salt.
  6. Simmer for 10 minutes more. Serve hot.
  7. Note: The blood might dry up during the cooking process. To prevent this, just add more water while cooking.

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