Dinuguan (Blood Stew)

• 1 pound pork diced
• 2 tablespoons vegetable oil
• 2 cloves garlic minced
• 1 each onions diced
• 1/4 pound pork liver diced
• 1/2 cup vinegar
• 2 tablespoons patis fish sauce
• 1 teaspoon salt
• 1/4 teaspoon monosodium glutamate optional
• 1 1/2 cups stock
• 1 cup pigs' blood frozen
• 2 teaspoons sugar
• 3 each banana peppers hot
• 1/4 teaspoon oregano optional

1. Cover pork with water and simmer for 30 minutes.
2. Remove from broth, dice.
3. Save 1 1/2 cups of broth.
4. In a 2-quart stainless steel or porcelain saucepan, heat oil and garlic and onions for a few minutes.
5. Add pork, liver, patis, salt and saute for 5 minutes more.
6. Add vinegar and bring to a boil without stirring.
7. Lower heat and simmer uncovered until most of the liquid has evaporated.
8. Add broth.
9. Simmer for 10 minutes.
10. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.
11. Add hot banana peppers and oregano and cook 5 minutes more.
12. Serve.

pork, vegetable oil, garlic, onions, pork, vinegar, patis fish sauce, salt, glutamate optional, stock, sugar, banana peppers, oregano optional

Taken from recipeland.com/recipe/v/dinuguan-blood-stew-33598 (may not work)