Dinuguan (Pork Blood Stew)

Ingredients:

1/2 kilo Pork, diced

1/2 kilo Pork liver, diced

2 tbsp Oil

1 big Onion, minced

1 head Garlic, minced

3 Big Green Chili peppers

1 tsp Salt

1/2 cup Vinegar

2 tbsp Patis (Fish sauce)

1 1/2 cup Broth

1 cup Frozen Pigs blood

2 tbsp sugar

3 pieces Laurel leaves

1/4 tsp Black peppers

Procedures:

In a pot simmer pork for 30 minutes then set aside & keep stock.

In a large saucepan heat oil, saute garlic & onion until brown. Then add pork, pork liver,patis, salt, pepper and saute for another 5 minutes. Add vinegar and bring up to boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated. Add broth & simmer for 10 minutes. Then add blood, sugar & stir. Cook until thick, stirring occasionally. Then add long green peppers & Laurel leaves & cook for another 5-8 minutes. Dinuguan is ready now. Serve with puto.