Category : International Cuisine
Author : Julie
Hits : 3360
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.
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