1 pork rind (a package containing a shoulder, a belly, and a trotter, which are often sold together in some markets. If this is not available in your city, purchase 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 pimenta-do-reino
4 tablespoons of chopped parsley
4 tablespoons of chopped dill
1/4 cup of vinegar
4 bell peppers
4 tablespoons of pork lard
1 pork rind (a package containing a shoulder, a belly, and a trotter, which are often sold together in some markets. If this is not available in your city, purchase 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 pimenta-do-reino
4 tablespoons of chopped parsley
4 tablespoons of chopped dill
1/4 cup of vinegar
4 bell peppers
4 tablespoons of pork lard
Pig's blood can be found cooked and solid, or still liquid, in plastic bags
If it is still liquid, cook it in boiling water until it becomes firm
Cut into cubes. Reserve
Place the pork rinds over low heat with water, enough lemon juice, and cut lemons
Let it simmer, change the water, and let it simmer again
Mince the pork rinds
Add all the seasonings
Let everything sit like that for a day or two
The next day, fry the seasonings and pork rinds
Add water and cook for another 2 hours until the pork rinds are tender
Place the pig's blood, cut into small pieces, and let it thicken.
