Category : International Cuisine
Author : Julie
Hits : 3631
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 stock1-cup pig blood (frozen)4 long green peppers2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon black pepper
1. In a pot, simmer pork for 30 minutes and remove scumthat rises to the surface. Keep stock. 2. In a casserole, heat oil and saute garlic and onionfor 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 withoutstirring. 5. Lower heat and allow simmering uncovered until most ofthe 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 consistencythickens, stirring occasionally to avoidcurdling. 9. Serve hot with puto.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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