KARI-KARI (BOAC, MARINDUGUE)

        1 kilo pig's lungs boiled chopped fine

        2 banana hearts sliced fine

        6 cloves garlic, crushed

        6 sliling labuyo, crushed

        1 cup diced pork fat

        2 med onion sliced

        2 cup native vinegar

        3 cup pig's blood

      Boil lungs in water for 5 to 10 minutes until tender.

      Cool.

      Cut into pieces and chops.

      Marinate chopped lungs in the vinegar, garlic

              salt and pepper for 1/2 hour.

      Sliced the tender parts of the banana buds

              and sprinkle with salt and then mash and

              extract the juices.

      Set aside.

      In the carajay, extract fat from pork until golden 

             brown, and remove.

      In the same fat, saute the 4 cloves garlic, onions,

             and the sliced banana buds.

      Stir cover and cook for a few minutes.

      Uncooked, add the marinate lung mixture, the hot 

              pepper, and the brown pork fat without stirring.

      When cooked and in the broth still left, add the 

               chopped and mashed blood.

      Stir the seasoning.

      When the sauce thicken (avoid allowing it to dry out) 

             from fire and serve hot.