Recipe and Ingredients:
1½ lbs. pork shoulder, sliced into cubes
1 (40g) pack Knorr Ginataang Gulay Mix
1 cup pork blood
4 pieces long green pepper (silig pansigang)
½ cup vinegar
1 medium onion, chopped
4 cloves garlic, crushed
2¼ cups water
¼ teaspoon ground black pepper
3 tablespoons cooking oil
Salt to taste
Heat oil in a cooking pot.
Sauté garlic and onion until the onion becomes soft
Add the pork. Sauté until the color turns light brown.
Add the ground black pepper. Stir.
Pour-in 1 ½ cups water. Let boil. Cover and continue to cook in low to medium heat for 20 minutes.
Pour the vinegar. Let the liquid reboil. Stir and continue to cook until the pork gets tender.
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.
Transfer to a serving bowl. Serve.
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