How to make or cook easy recipes of Pinoy style Dinuguan recipe

When I was a kid, I remember my Mom cook this dinuguan recipe made from pig's blood and other pig's intestines. This recipe is being prepare and common during our town festival  because most of the people in our town have their own what we called lechon baboy or roasted pig. Some part of the pig's organs like blood and intestine are separated to make this dinuguan recipe. Now this recipe are being serve also in different version and most of the restaurant along the high have this kind of recipe. This is how you can make the dinuguan recipe made from blood. 

Ingredients:

- 1/2 kilo of pork meat & pork belly 

- 1/4 kilo of pork liver 

- 1/4 kilo of pork intestines

- 1 small of garlic and 1 small of onion 

- 3 pieces laurel leaves

- 1/2 cup vinegar or 1 pouch sinigang mix good for 1 kilo

- 3 tablespoons patis  or 3 tablespoons soy sauce

- 2 cups pig's blood

- 2 tablespoons sugar and 3 tablespoons oil

- 1 teaspoon salt and 4 long green peppers,1/2 teaspoon black pepper, 1 thumb-sized ginger,

Cooking process:

- First is you need to store pig's blood in the fridge.

- Saute  a garlic, ginger, onion using hot oil in your  sauce pan.

- After that add the meat, pork belly and other part of the  intestines.
- Add laurel leaves and saute it for another 4-5 minutes.

- Pour some water just enough to cover the meat, you can add more water if it dries up
- Boiled and simmer it until the port became tender.
- Add the vinegar or sinigang mix and the patis or fish sauce, salt, green peppers and simmer it for another 4-5 minutes.

- After adding all the seasoning, take your pig's blood out of the fridge and put in a clean bowl and mash out or squeeze with your hands the jelly-like blood you see.

- After the blood squeezing, add the blood into the pot then bring to a boil.

- Low the heat of the fire,and simmer for about 6 minutes while stirring.

- The last step is add sugar if you want sweet dinuguan, salt, black pepper to taste.