📝 About This Recipe
A cornerstone of Filipino street food culture, Betamax gets its name from its resemblance to the iconic black 1980s video tapes. These rectangular blocks of solidified pig's blood are marinated in a blend of citrus and soy, then grilled to smoky perfection, resulting in a firm, gelatinous texture that is surprisingly mild and savory. It is a bold, flavorful delicacy that captures the smoky, vibrant spirit of Manila's night markets.
🥗 Ingredients
The Blood Base
- 4 cups Fresh pig's blood (uncoagulated, usually available at specialty butchers)
- 1 tablespoon Sea salt (to help the coagulation process)
- 2 cups Water (for the boiling liquid)
The Marinade
- 1/2 cup Soy sauce (use a dark Filipino soy sauce for color)
- 1/4 cup Calamansi juice (or lemon juice as a substitute)
- 6 cloves Garlic (minced very finely)
- 1 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Brown sugar (to balance the saltiness)
Spicy Vinegar Dipping Sauce
- 1 cup Cane vinegar (Sukang Maasim)
- 1/2 small Red onion (finely diced)
- 3-5 pieces Siling Labuyo (bird's eye chilies, crushed)
- 1 pinch Salt and Pepper (to taste)
Equipment
- 15-20 pieces Bamboo skewers (soaked in water for 30 minutes)
👨🍳 Instructions
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1
In a large bowl, combine the fresh pig's blood with 1 tablespoon of salt. Stir gently and let it sit for about 10-15 minutes until it thickens and solidifies into a jelly-like mass.
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2
Transfer the solidified blood into a square or rectangular heat-proof container to achieve that signature 'tape' shape.
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3
Steam the blood for 15-20 minutes or gently simmer the block in a pot of lightly salted water until it is firm all the way through. The color will change from bright red to a dark, brownish-maroon.
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4
Remove the blood block from the container and let it cool completely. Once cooled, refrigerate for at least 2 hours to ensure it is firm enough to slice without breaking.
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5
Slice the chilled blood into uniform rectangular blocks, approximately 2 inches long, 1 inch wide, and 1/2 inch thick.
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6
In a shallow dish, whisk together the soy sauce, calamansi juice, minced garlic, brown sugar, and black pepper to create the marinade.
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7
Place the blood cubes into the marinade and toss gently to coat. Let them marinate for 20-30 minutes. Do not over-marinate or the acid will break down the texture.
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8
Carefully thread 2 to 3 cubes onto each soaked bamboo skewer. Be gentle as the cubes can be fragile.
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9
Prepare your charcoal grill for medium-high heat. Lightly brush the grill grates with oil to prevent sticking.
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10
Grill the skewers for 3-5 minutes per side. Baste occasionally with the leftover marinade to create a nice, tacky glaze.
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11
Look for a slight char on the edges and a glossy finish; this indicates the sugars in the marinade have caramelized.
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12
While the Betamax is grilling, prepare the dipping sauce by mixing the cane vinegar, diced onions, crushed chilies, salt, and pepper in a small bowl.
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13
Remove the skewers from the grill and serve immediately while hot and smoky.
💡 Chef's Tips
Always soak your bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill. If you cannot find fresh blood, some Asian markets sell pre-solidified 'blood curd' in the refrigerated section which saves you the coagulation and steaming steps. Ensure the blood is completely chilled before slicing; if it is too warm, it will crumble and fall off the skewers. Don't skip the basting! The marinade contains sugar which creates the essential smoky-sweet crust that defines street-style Betamax. When grilling, use a gentle hand when flipping to keep the cubes intact.
🍽️ Serving Suggestions
Serve hot off the grill with a side of spicy vinegar dipping sauce to cut through the richness. Pair with a cold Filipino lager or a chilled glass of calamansi juice. Serve alongside other Filipino street food favorites like Isaw (grilled intestines) and Pork BBQ skewers. Enjoy as a 'pulutan' (bar snack) during a social gathering with friends. For a full meal, serve with a side of sinangag (garlic fried rice).