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 withoutstirring. Lower heat and allow simmering uncovered until most ofthe 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.