Woke up craving some Filipino revolcado today, so I rolled outta bed thinking: “Gotta hunt down them weird ingredients NOW.” Grabbed my keys, didn’t even brush my hair. First stop? Regular supermarket down the street.
Stomped straight to the meat section, scanning for pork blood. Asked some dude stocking bacon. He just blinked at me like I’d asked for dinosaur meat. “We ain’t got that here, man. Try Asian markets?” Left with only chili peppers and ginger rattling in my bag.
Phase 2: Ethnic Store Scramble
Drove halfway across town to a Filipino grocery I vaguely remembered. Inside smelled like vinegar and dried fish – good sign. Scooped up vinegar, garlic, and pig ears quick. But pig’s face? Clerk pointed at a freezer full of frozen snouts. “Last pack right there, pal.” Grabbed it like winning lottery tickets.
Still needed pork blood though. Clerk shook her head: “Sold out yesterday. Maybe Mexican carniceria down the block?”
Emergency Blood Run
Bolted to the carniceria smelling like chorizo. Saw a handwritten sign at the butcher counter: “SANGRE FRESCA TODAY.” Shouted “YES!” loud enough to startle abuelas buying tripe. Guy scooped that dark red liquid into tubs while I bounced on my heels. “¡Gracias!” I yelled, already sprinting toward my car with pig parts clunking in my grocery bag.
Back in my kitchen, slapped everything on the counter:
- Frozen pig face thawing in a puddle
- Tubs of sloshy pork blood
- Pig ears looking like rubber
- Chilies rolling everywhere
Fried up pig face first – sizzle was deafening, grease spots all over my stove. Threw in spices till my nose ran from chili fumes. Added blood slowly… looked like horror movie sludge but smelled like heaven. Simmered for an hour while I scrubbed blood splatters off my cabinets.
Tasted it with a shaky spoon. Bam! Spicy, funky, meaty magic. Textures were wild – gelatinous ears, tender face meat, thick gravy clinging to rice. Ate straight from the pot, sauce on my chin. Mission damn accomplished.
