Filipino Pork Dinuguan

Ingredients:
2 lbs. boneless pork, cut into big chunks
3-4 cups water
1 tablespoon vegetable oil
3 cloves garlic, minced
1 medium-sized onion, sliced
1/2 cup vinegar
pinch of sugar
salt and pepper to taste
1-2 hot chili peppers
1-1/2 cups pork blood solution mixed with 1/2 cup water

Method:
In a covered pot over medium heat, bring to a boil the boneless pork chunks in 3-4 cups water with a little salt for about 45 minutes or until tender. Remove pork, let cool, then cut into small cubes. Set aside.

Remove fat from liquid and reserve stock.

In a deep pan over medium heat, sauté garlic in oil until lightly browned. Add onion and stir for one minute. Add the pork cubes, vinegar, pinch of sugar, a little salt and pepper and 3-4 cups pork stock.

Cover and bring to a boil. Add the hot chili peppers and the pork blood solution mixed with 1/2 cup water, stirring constantly to obtain a smooth liquid. Simmer in medium heat for 15-20 minutes until blood is fully cooked. Correct seasonings to taste.

Serve when liquid has settled and thickened a little, after about 30 minutes. Serve with steamed cakes (puto).