Dinuguan - Pork Blood Stew

Ingredients:

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
-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
teaspoon black pepper

Procedure:
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.

Embutido (A home-made sausage)

Ingredients:

1 kilo ground pork

2 cups diced ham
cup grated carrots
1 cup pickle relish
cup raisins
cup green bell pepper (minced)
cup red bell pepper (minced)
6 whole eggs
1 cup grated cheddar cheese
Pinch of salt & pepper

Procedure:
1. In a mixing bowl, mix all ingredients well.
2. Divide into 6-8 portions and roll and wrap in aluminum foil
and seal on both ends.
3. Steam or bake in oven until firm cooked.
4. Let cool and refrigerate.
5. Serve chilled and sliced