- 1½ Lbs. of Pork belly (pork butt is fine)
- 10 oz. of Edible pork blood (Orientex)
- 2 Cups of Chicken stock (water is fine)
- 1 Cup of Vinegar (Datu-puti)
- 3 Tbs. Fish Sauce (Rufina)
- 4 Cloves of garlic, peeled and smashed
- 1 Medium onion sliced thinly
- 1 Bay leaf (Laurel leaf)
- 4 Pcs. Finger peppers
- ½ Tbs. Ground black pepper
- 1 Tsp. Msg (Aji-no-Moto)
- ½ Tbs. Kosher salt
- Oil for sauteing
- Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl.
- Next add ¼ cup of water and break up the jellied blood with your hands and set aside.
- Slice pork into small bite sized pieces and set aside.
- Using a casserole dish, heat 1 Tbs. of corn oil, add the pork, and spread it evenly on the bottom of the casserole dish.
- Cover and let it cook on medium low heat for three minutes without stirring it.
- Remove cover, stir the pork, and drain the liquid accumulated.
- Add garlic and saute for one minute, then add the onions, stir, and cover.
- Let it cook for another minute.
- Next add fish sauce and bay leaf and saute for 3 minutes.
- Then add ½ cup of vinegar, cover, and bring to a boil.
- Lower the heat and let it simmer for 3 minutes.
- Add the chicken stock and salt and let it simmer for five minutes.
- Add the jelly formed pork blood first, stir for about a minute, then add the rest of the pork blood and the finger peppers.
- Continue to stir for about two minutes, cover, and let simmer for another five minutes. Add another ½ cup of vinegar.
- Again cover and let it simmer for an additional 5 minutes.
- Adjust the taste by adding salt & pepper if needed.
- That’s it, you’re done. Serve with white rice, or Puto. Enjoy!
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