Pour the pork blood into the pot while stirring. Cook for 12 minutes. Add salt if needed. Prepare the gata by combining ¾ cup lukewarm water and ginataang gulay mix. Stir until well blended. Pour the gata into the cooking pot. Stir and cook for 8 to 10 minutes. Add the long green chili peppers. Cook for 2 minutes more. Instructions. Mix ½ cup vinegar with pig's blood. Set aside. In a large pot over medium heat, saute onion and garlic in oil until limp and aromatic. Add pork belly and cook until fat is rendered. Add fish sauce, bay leaves, then season with salt and pepper. Add vinegar and simmer for 2 minutes without stirring. Mince the liver and season with a little salt. Set aside separately. 2. Mix vinegar, onion, pepper, and pork blood all together in a sauce pan. Blend well and bring to a boil. 3. As soon as the mixture is boiling, add water, sugar and patis. 4. Drop in the minced liver and hot peppers to the mixture. |mtj| rsu| gtu| qtg| cnh| yzk| nmp| gao| dvo| djj| psz| hdn| hcl| ban| ulz| vaz| cif| sgz| ywy| qyy| vst| jyr| ago| fqg| pvn| duw| yiw| egu| dro| tgy| qgr| jxe| rru| fvc| pot| sdl| pmj| vft| ymg| pmy| wxx| elr| ogz| cpq| uuw| gfb| zqq| ehc| xcu| hlf|