Ingredients
Scale
- 1 kg fresh pork blood
- 500 g cooked rice (3 cups)
- 300 g finely chopped scallions (6 stalks)
- 20 g crushed garlic (4 cloves)
- 150 g melted pork lard or fatback
- 10 g ground cumin (2 teaspoons)
- 5 g ground black pepper (1 teaspoon)
- 15 g salt (1 tablespoon)
- 20 g chopped fresh cilantro (4 tablespoons)
- 5 g dried oregano (1 teaspoon)
- Lemon juice to clean the casings
- Vinegar to clean the casings
- 4 meters cleaned natural pork casings
- 3 liters water for cooking