1 pork jowl (or 1/4 pound of pork belly, snout, and tail, usually sold together at some markets. If this is not available in your city, buy the pieces separately)
pig's blood
2 cups of water
lime juice to taste
2 large red onions, chopped
5 cloves of garlic, minced
2 tablespoons of paprika
4 tablespoons of chopped parsley
4 tablespoons of chopped chives
1/4 cup of vinegar
4 bell peppers
4 tablespoons of pork fat
1 pork jowl (or 1/4 pound of pork belly, snout, and tail, usually sold together at some markets. If this is not available in your city, buy the pieces separately)
pig's blood
2 cups of water
lime juice to taste
2 large red onions, chopped
5 cloves of garlic, minced
2 tablespoons of paprika
4 tablespoons of chopped parsley
4 tablespoons of chopped chives
1/4 cup of vinegar
4 bell peppers
4 tablespoons of pork fat
Pig's blood can be found cooked and solidified, or still liquid, in plastic bags
If it is liquid, cook it in boiling water until it becomes firm
Cube the pig's blood. Reserve
Place the pork jowls on the fire with plenty of water, some lime juice, and lime wedges cut in half
Wait for it to boil, then change the water and wait for it to boil again
Chop the pork jowls
Add all the seasonings
Let everything sit like that from one day to the next
The next morning, fry the seasonings and pork jowls
Add water and cook for two more hours until the pork is very tender
Add the chopped blood and let it thicken.
