3 lbs. pork belly
6 cups pork blood
5 cloves garlic, minced
2 thumb size ginger, minced
1 large onion, chopped
2 stem lemon grass, cut into 3
3 chili peppers
3 tbsp sinigang mix
3 bay leaves
2 tbsp cooking oil
sugar, salt and pepper to taste
Cut pork into small cubes, saute garlic, ginger, onions, pork and lemongrass till the pork turn brown on the edges.
Add the sinigang mix and chili peppers.
Pour enough water to cover and bring to boil until the pork is very tender.
Season with sugar, salt and pepper to taste.
When the pork is tender and the liquid has evaporated pour the blood and bring to boil.
Cover over medium heat, stirring for about 10 minutes.
Serve with puto. This puto I bought from the Chinese store.
The left over I placed it in a ziploc bag and freeze for next time.