Today, we’re excited to share a dish featuring an ingredient that transcends cultural boundaries and is savored by many: pork blood. Across the globe, this unique ingredient finds its way into various culinary traditions, creating mouthwatering delicacies.
In Nagaland, it takes the form of a savory stew, where pork innards are cooked in a rich, dark gravy enriched with pig blood, and we call it Aai Choo (in Ao lingo), we call it Aai Choo In the Philippines, it delights taste buds as Dinuguan, while in Guam, it is relished as Fritada. And let’s not forget Europe, where the famous black pudding takes center stage—a delectable black sausage made with pork, dried pig’s blood, pork fat, and an array of spices. Join us as we learn how to make this super delish pork dish!
Pork innards cooked in a rich, dark gravy enriched with pig blood. We call it “Aai Choo” (in Ao lingo) in Nagaland
- 1 1/2 kilogram Pork Intestine and Pork
- 7-8 Cloves of Garlic
- Dried Red Chilly
- medium size Ginger
- a handful of local chives
- 500 ml of water
- 250 ml of blood
- Salt to taste
- Cut the intestine and pork into medium-sized pieces and place them in a large pot. Add water, cover the pot, and bring it to a boil.
- Now add the chili, ginger & garlic paste, and salt to taste.
- Cover the pot and cook until the meat is cooked.
- Once the meat is cooked, pour the blood and keep stirring so that it does not form lumps. Cook for about 15 mins
- Garnish with local chives
Serve warm with rice or with strong black tea☕
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