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| 1 x ca. 450 g | pork diced |
| 2 Esslöffel | oil |
| 2 | cloves garlic minced |
| 1 | onions diced |
| 1/4 x ca. 450 g | Pork liver, diced |
| 1/2 Tasse | vinegar |
| 2 Esslöffel | Patis (fish sauce) |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | Msg (optional) |
| 1 1/2 Tasse | Broth |
| 1 Tasse | Frozen pigs blood |
| 2 Teelöffel | sugar |
| 3 | Hot banana peppers |
| 1/4 Teelöffel | oregano optional |
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1. Cover pork with water and simmer for 30 minutes. Remove from brot dice. Save 1-1/2 cups of broth.
2. In a 2-quart stainless steel or porcelain saucepan, heat oil and s garlic and onions for a few minutes. Add pork, liver, patis, salt and Saute for 5 minutes more.
3. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.
5. Add hot banana peppers and oregano and cook 5 minutes more. Serve
Recipes by Dennis Santiago, Tws bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)
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