About half way thawed I broke it up it up some what equal amount. It turned out to be just over 3qts. Returned 2qts to the freezer, the other will be for the recipe. It was a mess, blood everywhere so no photos this time.
Now that the blood was liquid I need a few more ingredients. So off to the Asian market to pick up some intestine and lemon grass. Found a 2lb package in the pile and grabbed 4 stalks grass. While I was there I saw the balut so I selected 2 to bring home.
While preparing the intestine I noticed the color and shape so I arranged it and snapped a photo. The package send end cuts so I'm not sure which end this is from.
The intestine needs to rinsed thoroughly inside and out, so it was chopped into manageable length and doused with cold water for many flushings. Once clean they are boiled for 30 min, then cut into bite size pieces.
While the innards were boiling the pork butt (remove any excess fat) and liver are chopped
Preheat large pot over medium high heat, add 2 tbsp lard. When melted add 1 onion, 6 cloves garlic, 2 thumb sized pieces of ginger. When onions are translucent add pork butt and brown. Next add chopped innards, lemon grass, 2 bay leaves and 2 cups water. Cook until water is reduce by 3/4. Now comes the blood. If you prefer a smoother texture lower heat and add in slowly stirring constantly. If you like it coagulated do not lower heat and minimal stirring. Once blood is simmering add liver and chilies or whole peppercorns, continue simmering till liver is cooked (about 10-15min). Remove lemon grass before serving.
Don't waste the fat that was trimmed from the butt. Render it out and save for later
Ready to eat! Served with garlic cauliflower "rice"