Dinardaraan (Pork With Blood) - cooking recipe

Ingredients

2 lb. pork
1 set loco mix (pork stomach and intestines sold in supermarket)
1 pt. container of blood
1/2 c. vinegar
4 cloves garlic, minced
3 to 4 bay leaves
1/4 tsp. ground pepper
salt to taste

Preparation

Cut pork into cubes; set aside, separating fat portion from meat.
Cut pork intestines and stomach approximately 1/2-inch long and simmer in separate pot for 1 hour.
Set aside.
Brown fat of pork; then add garlic.
Brown and add lean meat and cook for 1/2 hour or until meat is cooked.
Add bay leaves and 1/4 teaspoon of ground pepper.
Add boiled internal organs and cook for another 20 minutes.
On a separate bowl, mix blood with 1/2 cup vinegar and a cup of water.
Add to the cooked meat, constantly stirring until blood is cooked or when its color turns to blackish color.
Add salt to taste.