DINOGUAN / Dinuguan

•   ½ 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
•  ½-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
• ½ teaspoon black pepper

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 withoutstirring.
Lower heat and allow simmering uncovered until most ofthe 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.