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Klingon Blood Stew

Recipe By : Bruce
Categories: Beef/Pork

2 pounds boneless pork country ribs
2 tablespoons oil
2 cloves garlic -- minced
1 onion -- diced
1/4 pound pork liver -- chopped
1/2 cup vinegar
3 tablespoons fish sauce
1 1/2 cups pork broth
1 cup frozen pig blood
1 packet artificial sweetener -- optional
3 ounces hot banana pepper rings
1/4 teaspoon oregano

1. Cut pork ribs into bite-size chunks. Cover with water and simmer for 30
minutes. Remove from broth. Save 1 1/2 cups broth.
2. In a stainless steel or porcelain pan, heat oil and saute garlic and
onions for a few minutes. Add pork, liver, and fish sauce. Saute for
another five minutes.
3. Add vinegar and bring to a boil without stirring. Lower heat and simmer
uncovered until most of the liquid has evaporated.
4. Add broth. Simmer for 10 minutes. Stir in blood and sweetener. Cook
until thick, stirring occasionally to avoid curdling.
5. Add hot banana peppers and oregano and cook five minutes more. Serve
hot.

This recipe is a bit labor intensive and the ingredients probably aren't
just laying around your kitchen. You should be able to find the more exotic
stuff at an Asian market.

This recipe is for those who are SOOO bored on this diet. It shows just how
much variety you can have if you use some imagination. This is for real and
it's delicious.

565 Calories (kcal); 38g Total Fat; (58% calories from fat); 26g Protein; 34g Carbohydrate; 348mg Cholesterol; 105mg Sodium

NOTES : Counts for ribs, pork broth, pig blood and hot pepper rings not
included - adjust accordingly

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