Appetizer with Pork Ham

Ingredients

• Pork Blood 10 oz
• Lard 0 oz
• Ginger 0 oz
• Garlic 4 cloves
• Sumac a pinch
• Dried onion powder to taste
• Ground Black Pepper to taste
• Mild Chili Spice to taste
• Ocean salt to taste

Step-by-Step Guide

Step 1

Cut the lard into slices about 3–4 mm thick.

Step 2

Crush the ginger and garlic with a chef's knife.

Step 3

Place the lard in a dry, hot skillet. The heat should be above medium.

Step 4

Meanwhile, slice the meat thinly.

Step 5

Once the bottom side of the lard is browned, flip it over.

Step 6

After a couple of minutes, remove the lard (it will no longer be needed) and add the ginger and garlic to the rendered fat.

Step 7

Fry on both sides until golden brown, then remove.

Step 8

Place the pork into the aromatic fat.

Step 9

Season with sumac.

Step 10

Add the dried onion.

Step 11

Once the bottom side is browned, flip it and add salt. Lower the heat slightly.

Step 12

Season with black pepper and chili.

Step 13

After 4–5 minutes, transfer to a plate. Let it cool slightly and serve.