Dinuguan (Pork Blood Stew) is a famous dish especially during fiestas in the Philippines.

Ingredients:
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

Directions:
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 with steamed rice or puto.