Dinuguan

Ingredients

• ? 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

Instructions

1. 1. In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
2. 2. In a casserole, heat oil and saute garlic and onion for a minute.
3. 3. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
4. 4. Add in vinegar and bring up to a boil withoutstirring.
5. 5. Lower heat and allow simmering uncovered until most ofthe liquid has evaporated.
6. 6. Add in stock and allow simmering for 5 minutes.
7. 7. Add in blood, sugar and long green peppers.
8. 8. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
9. 9. Serve hot with puto.