Dinuguang Baboy (Pork Blood Stew)

Dinuguang Baboy (Pork Blood Stew)

•  1/2 kg pork, diced
•  1/4 kg pork liver, diced
• 3 green chili peppers (optional)
• 1 onion, diced
• 2 teaspoon sugar
• 2 cloves garlic, minced
• 1/2 cup vinegar
• 2 tablespoon patis (fish sauce)
• 1 teaspoon salt or to taste
• 2 cup broth
• 1/4 tablespoon MSG (optional)
• 2 tablespoon oil
• 1 cup Pig's blood

Cooking Instructions:

1. In a large saucepan, simmer pork in water for 30 minutes or until tender. Add liver and continue to simmer for about 5 minutes. 
2. Remove the liver and pork and dice them. Separate the liver and the pork.  Save 2 cups of broth and discard the rest.
3. In the same saucepan, heat oil over medium heat. Add garlic and onions and sauté until brown. Then add your cooked and diced pork, patis, salt, MSG and sauté everything for 5 minutes.
4. Once everything has been sautéing, add your vinegar and bring to a boil without stirring. Once boiling, lower the heat and simmer uncovered until most of the liquid has evaporated. Add your broth and simmer for 10 minutes.
5. Finally, stir in your pig blood and sugar and cook until thick. Only stir occasionally to avoid curdling. Add hot banana peppers and and the liver and cook for another  5 minutes.
6. Serve and enjoy.