Ingredients

• 1 k. of pork belly, cut into small cubes
• 350 g. of pork liver
• 4 c. pig’s blood
• 3 chili peppers (siling haba)
• 1 bulb garlic, minced
• 1 small piece of ginger, minced
• 3 onions, sliced thinly
• 1 pouch of sinigang mix good for 1 liter of broth
• 3-5 laurel leaf
• salt & pepper
• cooking oil

Method

1. Make sure to keep the pigs blood in the fridge until you need to add it to the mix.
2. In a large saucepan, heat oil til you see a tinge of smoke. Sauté garlic and ginger until you can sense the aromatics.
3. Increase the heat to high, and throw in your pork until the pork is fully cooked and you can see the tips start to turn crunchy and brown.
4. Mix the bay leaf, onion, sili and the entire pack of sinigang mix until the onions look cooked and clear.
5. Taste and flavor with pepper and salt depending on your taste.
6. Add water, make sure it covers the entire mixture.
7. Boil! then bring the heat down, allowing to simmer while covered and leave it for about 40 minutes, checking once in a while if the pork has softened. 
8. Keep adding water, as needed as long as you reach the pork tenderness you desire. 
9. When the pork is tender and almost all the water has been reduced and no longer visible in the pan. Take your pigs blood, making sure that the solid masses have been mashed, and add to your pork, bring to a boil. Boil for about a minute until turning the heat to medium, allowing to simmer for a few more minutes..
10. Take your minced liver and mix into the dish and allow to cook for a couple more minutes.
11. Flavor with salt to your desired taste
12. Serve in a bowl, hot.