Ingredients:

• 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

Procedure:

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.

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