Dinuguan

Ingredients

• ½ kg Pork diced
• ½ Pork innards diced
  
• 2 Gloves garlic, minced
• 1 medium Onion, diced
• 1/4kg Pork liver, diced
• 2 Tbls Patis
• 1 Tsp salt
• 1 Cup vinegar
• 2 Cups broth
• 2 Cups pig’s blood
• 1 tsp sugar
• 2 Hot banana peppers

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Directions 

1. Cover pork innards with water and simmer for 30 minutes. Removed from broth and dice. Save 1-1/2 cup of broth.
2. Using saucepan, heat oil and sauté garlic and onions for a minutes. Add pork innards, liver, patis, salt. Sauté for 5 min.
3. Add vinegar and bring to boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
4. Add broth , simmer for 10mins . Stir in blood and sugar; cook until thick, stirring continuously to avoid curding.
5. Add hot peppers and cook 5 more minutes.