Name: Grilled Pork Blood Sticks
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8-10 skewers (4 servings)
Cuisine: Filipino
Ingredients: 2 cups fresh pork blood, strained; 1/2 cup ground pork; 1 small onion, finely minced; 3 cloves garlic, minced; 2 tbsp white vinegar, plus more for the blood; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup cooked mung beans (optional); 2 tbsp neutral oil; 8 bamboo skewers, soaked in water 30 minutes; 1 tbsp fish sauce; 1/2 tsp freshly ground black pepper; 1/2 cup cane vinegar; 2 tbsp soy sauce; 1 small red onion, finely chopped; 2 cloves garlic, minced; 2 Thai chilies, sliced; 1 tsp sugar

A classic Filipino street snack made from steamed pork blood cut into rectangular sticks and grilled over charcoal. The name comes from the shape, which resembles a vintage Betamax tape. Smoky, savory, and rich in iron, it pairs perfectly with a sharp vinegar dip.

Prep Time20 mins

Cook Time45 mins

Total Time65 mins

Servings4

Yield8-10 skewers (4 servings)

Nutrition Facts

Per serving (estimated)

285 kcalCalories
14 gFat
5 gSaturated Fat
9 gCarbs
1 gFiber
3 gSugar
23 gProtein
720 mgSodium
190 mgPotassium
35 mgCalcium
18 mgIron
6 mgVitamin C
25 mcgVitamin A

Ingredients

For the blood cake

2 cups fresh pork blood, strained
1/2 cup ground pork
1 small onion, finely minced
3 cloves garlic, minced
2 tbsp white vinegar, plus more for the blood
1 tsp salt
1/2 tsp black pepper
1/4 cup cooked mung beans (optional)

Fresh pork blood

Ground pork

Onion

Garlic

White vinegar

Salt

Black pepper

Cooked mung beans

For grilling

2 tbsp neutral oil
8 bamboo skewers, soaked in water 30 minutes
1 tbsp fish sauce
1/2 tsp freshly ground black pepper

Neutral oil

Bamboo skewers

Fish sauce

Freshly ground black pepper

For the vinegar dipping sauce

1/2 cup cane vinegar
2 tbsp soy sauce
1 small red onion, finely chopped
2 cloves garlic, minced
2 Thai chilies, sliced
1 tsp sugar

Cane vinegar

Soy sauce

Red onion

Garlic cloves

Thai chilies

Sugar

Directions

In a large bowl, combine the fresh pork blood with 2 tablespoons of vinegar and whisk immediately to prevent clotting. Stir in the ground pork, minced onion, garlic, salt, pepper, and cooked mung beans if using.
Line a 9×5 inch loaf pan with banana leaves or plastic wrap, leaving overhang for easy removal. Pour the blood mixture into the pan and smooth the top.
Steam over rapidly boiling water for 30 to 35 minutes, covering the steamer, until the center is firm and a skewer inserted comes out clean. Let cool to room temperature.
Refrigerate the blood cake for at least 2 hours or overnight until completely firm and easy to slice. Invert and cut into rectangular sticks about 2 inches long, 1 inch wide, and 1/2 inch thick.
Thread each blood stick onto a soaked bamboo skewer lengthwise. Brush lightly with oil and season with fish sauce and a pinch of black pepper.
Prepare the dipping sauce by combining cane vinegar, soy sauce, chopped red onion, garlic, chilies, and sugar in a small bowl. Stir until sugar dissolves.
Grill the skewers over medium-hot charcoal for 2 to 3 minutes per side, turning carefully, until the surface is lightly charred and crisp but the inside stays soft and just set.
Serve immediately off the grill with the vinegar dipping sauce and warm garlic rice on the side. Enjoy with a cold beer as a classic Filipino pulutan.

Cook’s Notes

Always use the freshest pork blood from a trusted butcher and add vinegar right away to prevent premature clotting before you are ready to steam.
For cleanest slicing, steam the blood cake the day before and chill overnight so it firms up completely in the refrigerator.
Do not over-grill or the sticks will turn rubbery and dry; a quick char on each side keeps the inside soft and custardy.
Pork blood is extremely rich in iron, so a small serving goes a long way nutritionally.
If fresh pork blood is hard to find, some Asian markets sell it pre-coagulated ask for pig blood curd and adjust steaming time down to about 15 minutes.