Category : International Cuisine

Author : Julie

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Date : 09/10/2004


1/2 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

1/2 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

1/2 teaspoon black pepper


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

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

9. Serve hot with puto.

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