1/2 kl pork
water
2 tbsps cooking oik
2 cloves garlic (minced)
1 onion (diced)
1 cup pork liver, diced
1/2 cup vinegar1 1/2 cups broth
1/2 cups pigs blood
2 tsps sugar
2 pcs finger peppers (sili panigang)
2 tbsps patis
1tsp salt
*how to cook*
Cover pork with water and simmer for 30 minutes. Remove pork from broth and cut into cubes. Set aside 1 1/2 cups broth.
In a saucepan, heat cooking oil and saute garlic and onions until onions are transparent.
Add pork liver, patis and salt. Saute for 5 minutes.
Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
Add broth. Simmer for 10 minutes. Stir in blood and sugar. Cook until thick, stirring occasionally to avoid curdling.
Add finger peppers and cook for 5 minutes.
Serve hot with puto or steamed rice.
