Ingredients
10 ounces pig's blood
1 cup vinegar
1 tablespoon oil
1 onion, peeled and chopped
4 cloves garlic, peeled and minced
1 small knob ginger (about 1 teaspoon), peeled and minced
2 pounds pork belly, cut into ½-inch strips
1 tablespoon fish sauce
1 cup water
1 tablespoon brown sugar
2 finger chilies
salt and pepper to taste
Directions
1. In a bowl, combine pig's blood and about 2 tablespoons of the vinegar. Stir well.
2. In a pot over medium heat, heat oil. Add onions, garlic and ginger and cook until limp. Add pork and cook, stirring occasionally, until lightly browned. Add fish sauce and cook for about 1 to 2 minutes. Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 5 minutes or until slightly reduced. Add water and bring to a boil. Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender.
3. Add pig's blood, stirring to disperse and prevent lumps. Add brown sugar and stir to dissolve. Add chili peppers. Season with salt and pepper to taste. Continue to simmer for about 10 minutes or until sauce is thickened. Serve hot with rice or puto.
