Pork Blood Stew

• 1 kilogram pork belly cut into 1" pieces
• 350 grams pork liver minced
• 4 cups pig's blood
• 3 pieces green chili peppers red/
• 4 cloves garlic crushed and minced
• 1 piece ginger thumb-sized, minced
• 1 onion pc large-sized, halved and sliced thinly
• 1 cup vinegar
• 1 1/2 cups meat stock pork
• 2 tablespoons fish sauce
• 2 pieces bay leaf
• 2 tablespoons salt
• pepper optional
• 2 tablespoons cooking oil

1. Saute garlic and ginger in a casserole over medium heat. Add the pork pieces until slightly brown.
2. Add the onion, bay leaf, fish sauce, and vinegar. Let the vinegar boil for about 5-10 minutes without stirring. Then pour in the meat stock and let it simmer for 10 or 15 minutes more. Avoid stirring the stew during this time. Add water or pork meat stock if the water dries up before the pork is tender.
3. When the pork is tender, add the liver and pigs blood. If the blood had already coagulated and formed some solid mass, mash the blood with a potato masher before adding to the stew. Stir occasionally until it thickens. Add the red/green chili peppers and let it simmer again for 5-10 minutes over low to medium heat.

kilogram pork belly, pork, green chili peppers red, garlic, ginger, onion, vinegar, pork, fish sauce, bay leaf, salt, pepper, cooking oil

Taken from www.yummly.com/recipe/Pork-Blood-Stew-1666732 (may not work)