Dinayaan de Panalabawan

DINAYAAN de Panalabawan
 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.