Cooking Instructions

  1. Cook kasim and liver in water until tender.
  2. Cut kasim and liver into small (less than bite-sized) portions.
  3. Combine pork blood and half of the vinegar.
  4. Saute garlic and onions in a saucepan.
  5. Add the chopped pork and liver to the saute.
  6. Add all the vinegar into the pan.
  7. Bring to a boil but do not stir.
  8. Add the broth from the previous boil.
  9. Add blood mix and sili.
  10. Simmer and stir until sauce becomes thick.