Filipino Chocolate Meat (Dinuguan) - cooking recipe

Ingredients

1 1/2 lbs pork belly (pork butt is fine)
10 ounces edible pork blood
2 cups chicken stock (water is fine)
1 cup cane vinegar (I use Datu-Puti brand)
3 tablespoons fish sauce
4 garlic cloves, peeled and smashed
1 medium onion, sliced thinly
1 bay leaf
4 jalapenos, sliced
1/2 tablespoon ground black pepper
Accent seasoning, to taste
1/2 tablespoon kosher salt
oil, for sauteing

Preparation

Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl.
Next add 1/4 cup of water and break up the jellied blood with your hands and set aside.
Slice pork into small bite sized pieces and set aside.
Heat 1 tbsp of corn oil, add the pork, and spread it evenly on the bottom of the pot. Cover and let it cook on medium low heat for three minutes without stirring it.
Remove cover, stir the pork, and drain the liquid accumulated. Add garlic and saute for one minute, then add the onions, stir, and cover.
Let it cook for another minute. Next add fish sauce and bay leaf and saute for 3 minutes.
Then add 1/2 cup of vinegar, cover, and bring to a boil. Lower the heat and let it simmer for 3 minutes.
Add the chicken stock and salt and let it simmer for five minutes. Add the jelly formed pork blood first, stir for about a minute, then add the rest of the pork blood and the jalapenos.
Continue to stir for about two minutes, cover, and let simmer for another five minutes. Add another 1/2 cup of vinegar. Again cover and let it simmer for an additional 5 minutes.
Adjust the taste by adding salt & pepper if needed. For extra flavor, you can use Accent flavor seasoning. Serve with white rice.