dinuguan (pork blood stew)

* 1/2 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
* 1/2 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
* 1/2 teaspoon black pepper

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

Number of Servings: 1

Recipe submitted by SparkPeople user JOEBELLE_024.