You'll Need:

# ? kilo pork (diced)
# 1/8 kilo pork liver (diced)
# 1 small head of garlic (minced)
# 1 small onion (minced)
# 2 pieces laurel leaves
# 3 tablespoons oil
# ?-cup vinegar
# 3 tablespoons patis (fish sauce)
# 2-cups stock
# 1-cup pig blood (frozen)
# 4 long green peppers
# 2 teaspoons sugar
# 1 teaspoon salt
# ? teaspoon black pepper

Procedure:

# In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. # In a casserole, heat oil and saute garlic and onion for a minute. # Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. # Add in vinegar and bring up to a boil without stirring. # Lower heat and allow simmering uncovered until most of the liquid has evaporated. # Add in stock and allow simmering for 5 minutes. # Add in blood, sugar and long green peppers. # Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling. # Serve hot with puto.

Category: Special Filipino Delicacies