Ingredients
Method
- In a bowl, season the chicken or pork blood with salt and pepper. Mix gently.
- Bring 5 cups of water to a boil. Slowly pour in the blood mixture.When it starts to set and thicken, drain and transfer it to a rectangular mold. Let it cool and harden.
- Once firm, slice into even cubes. This is your classic Betamax shape.
- Place the cubes in a nonstick pan. Add soy sauce, vinegar, water, garlic, pepper, garlic powder, and broth cube. Do NOT stir until the vinegar boils first. Scoop the liquid gently over the cubes. Cook for 5 minutes to allow the flavors to sink in.
- Remove the cubes (without the sauce), let them cool, and carefully insert bamboo skewers.
- Grill for about 10 minutes, flipping occasionally. Brush with the mixture of oil, ketchup, and soy sauce while grilling.
- Cook until smoky, glazed, and slightly charred.
- Serve and enjoy!
Nutrition
Notes
I like to let the blood cool completely before slicing. It keeps the cubes from breaking when you skewer them. Pre-cooking the betamax adobo-style really makes a difference, so don't skip that step. When grilling, baste often and let the edges get a little charred for that legit street food vibe. And of course, serve it with plenty of spicy vinegar. For me, the sawsawan makes the whole experience complete.