1 lb Pork, diced

      2 tb Oil

      2    Cloves  garlic, minced

      1    Onion, diced

    1/4 lb Pork liver, diced

    1/2 c  Vinegar

      2 tb Patis (fish sauce)

      1 ts Salt

    1/4 ts MSG (optional)

  1 1/2 c  Broth

      1 c  Frozen pigs blood

      2 ts Sugar

      3    Hot banana peppers

    1/4 ts Oregano (optional)

  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

  Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4
  Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man
  Rothstein (1/24/94)