dinuguan

ingredients:
500 g pork intestines (cleaned/thinly sliced)
100 g pork liver (diced)
2 laurel leaves
1/2 cup vinegar
1 med onion (sliced)
2 cloves garlic (minced)
3 cups water / stock
1 tbsp sugar
1 cup pork blood
2 pcs finger chillis
salt and pepper

procedures:
simmer pork intestine with a cup of water for 10 minutes or till tender..

in a pan, saute garlic and onion for a minute.. add pork intestine, liver, fish sauce, salt and pepper and simmer for 5 minutes.. add vinegar and let the liquid evaporates.. add water/stock and bring to boil.. add in the pork blood, finger chillis and sugar, stirring occasionally till the sauce thickens in consistency..

best with siopao or bun..