1/2 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 

1/2 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 

1/2 teaspoon black pepper 


1. In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. 2. In a casserole, heat oil and saute garlic and onion for a minute. 3. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. 4. Add in vinegar and bring up to a boil without stirring. 5. Lower heat and allow simmering uncovered until most of the liquid has evaporated. 6. Add in stock and allow simmering for 5 minutes. 7. Add in blood, sugar and long green peppers. 8. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling. 9. Serve hot with puto.