# ? 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 # ?-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 # ? 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 without stirring. # Lower heat and allow simmering uncovered until most of the 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.

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