1/2 kl pork, diced
1/8 kl pork liver, diced
1 head of garlic, minced
1 onion, minced
2 pcs laurel leaves
3 tbsp oil
½ c vinegar
3 tblsp patis
2 c stock
1 c pig blood, frozen
4 long green peppers
2 tsp sugar
1 tsp salt
½ tsp black pepper

In a pot, simmer pork for 30 minutes, removing any scum that rises to the surface.
Keep stock.
In a casserole, heat oil and saute garlic and onion for a minute.
Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
Pour vinegar and bring up to a boil without stirring.
Lower heat and allow simmering uncovered until most of the liquid has evaporated.
Add stock and continue to simmer for 5 minutes.
Add blood, sugar and long green peppers.
Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.

Serve hot, either with rice cake or white rice