Pork cooked with its own blood and vinegar into a dark, intensely flavoured preparation — the Portuguese-origin Goan dish made at home slaughtering occasions.
Ingredients
600g pork — cubed 3 cm
1 cup fresh pork blood (collected at slaughter; substitute: use 200ml beef or pig stock for a blood-free version, which creates a different but acceptable result)
3 tbsp vinegar
1 large onion — finely chopped
6 garlic cloves — crushed
1 inch ginger — grated
4 cloves
1 cinnamon stick — 3 cm
1/2 tsp turmeric
1 tsp red chilli powder
2 tbsp oil
Salt
Method
Heat 2 tbsp oil in a heavy pot. Add finely chopped onion.
Cook on medium for 10 minutes until deeply golden.
Add crushed garlic and grated ginger. Cook 3 minutes.
Add pork pieces. Brown on all surfaces 8 minutes on medium-high.
Add cloves, cinnamon, turmeric and red chilli powder. Stir.
Add vinegar and 1/2 cup water. Bring to a boil.
Reduce to medium-low. Cover and cook 35 to 40 minutes until pork is completely tender.
If using fresh pork blood: remove from heat momentarily.
Stir the fresh blood rapidly then pour into the pot stirring continuously. Return to very low heat. Cook gently stirring for 5 minutes until the blood cooks and thickens the gravy to a very dark, intensely flavoured sauce.
Season with salt. The cabidela should be very dark, thick and deeply savoury.