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 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.