Back to 6 servings Meat and aromatics 2 tablespoons cooking oil 4 cloves garlic, minced 1 medium onion, finely chopped 1 thumb-sized piece ginger, julienned 1 pound pork belly or pork shoulder, cut into 1-inch cubes 0.5 pound pork offal (liver, intestines, or heart), cleaned and cubed; optional Sauce 2 cups pork blood, fresh or frozen, strained 1 cup white or cane vinegar, divided 2 cups water, plus more as needed 2 tablespoons fish sauce (patis) 2 bay leaves Seasoning 0.5 teaspoon ground black pepper 1 teaspoon salt, or to taste 1 teaspoon sugar, optional, to balance acidity 2 long green chilies (siling pansigang), whole 1 bird's eye chili (siling labuyo), chopped, optional for heat Garnish scallions, chopped, for garnish
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1 Step 1: Rinse and cube the pork. Clean the offal and soak intestines in a vinegar-salt solution for 10 minutes. Strain the blood to remove any clots.2 Step 2: Heat the oil in a large pot over medium heat. Sauté the garlic, onion and ginger for 2 to 3 minutes until fragrant and the onion is translucent.3 Step 3: Add the pork belly and cook 5 to 7 minutes, stirring, until browned and releasing fat. Add the offal and cook 3 to 5 minutes until lightly seared.4 Step 4: Pour in about half the vinegar without stirring and let it sit for 2 minutes. Add the water, bay leaves, fish sauce, salt and pepper. Bring to a boil, then reduce to low, cover and simmer 30 to 40 minutes until the pork is tender, adding water 1/2 cup at a time if it reduces too much.5 Step 5: Combine the strained blood with the remaining vinegar in a bowl. Slowly stir the blood mixture into the pot, stirring constantly to prevent curdling. Keep the heat low.6 Step 6: Add the whole green chilies and bird's eye chili, then simmer uncovered on low for 10 to 15 minutes until the sauce is thickened and glossy.7 Step 7: Taste and adjust with fish sauce, salt or a teaspoon of sugar. Rest 10 to 15 minutes before serving, garnished with scallions.getsaucepan.com/r/0c520e5f-8a69-5518-aa8e-7588e5b46466
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