Pro Tips
Cleaning the pork innards thoroughly is crucial — rub them with salt and wash repeatedly under running water to remove any gamey smell. The dish should cook down until nearly dry, with curdled bits of blood throughout. If offal is hard to find, lean ground pork is an acceptable substitute but won't be as authentic.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Kari Kari
Kari Kari is a bold, spicy specialty from Marinduque that bears no relation to the Kapampangan kare-kare despite the similar name. It is a dark, earthy stew made from pork innards, pig's blood, banana blossoms, and coconut milk, all cooked down until nearly dry. It is fiery from bird's eye chilies and deeply savory — a dish that cooks traditionally enjoy as their well-earned pulutan after preparing fiesta meals.
Instructions
- Clean the pork innards thoroughly by rubbing them with salt and washing under cold running water. This removes any unwanted odors.
- Boil the cleaned innards in water with salt for about 10 minutes. Discard the water and rinse the innards again. Drain and chop everything into very small, bite-sized pieces.
- Prepare the banana blossom by peeling away the outer layers, slicing the inner core thinly, and boiling in salted water for 10 minutes. Squeeze out the water to remove bitterness. Set aside.
- Heat vegetable oil in a large pot or saucepan over medium heat. Add the minced garlic and sliced onion, then sauté until fragrant and translucent.
- Stir in the julienned bell pepper and chopped pork innards. Sauté everything together until the meat browns.
- Pour in the vinegar and cook until almost all of it has evaporated, which takes about 2 to 3 minutes.
- Add the prepared banana blossoms (if using), then season with the sliced bird's eye chilies, soy sauce, liquid seasoning, sugar, and dried laurel leaves.
- Stir in the pig's blood, mixing well. The mixture will darken significantly. Simmer for 5 to 10 minutes.
- Pour in the coconut milk and bring to a gentle simmer. Cook, stirring occasionally, until the liquid has mostly evaporated and the dish is nearly dry with curdled bits of blood throughout. This takes about 20 to 30 minutes.
- Season with additional salt and pepper to taste. Serve hot with steamed rice, or enjoy as pulutan with rice cakes.
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Pro Tips & Troubleshooting
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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