INGREDIENTS 2 lbs pork belly, cut into cubes, most of the fat trimmed 8 oz (1 cup) pork blood 2 tablespoons avocado oil 8 oz (1 cup) white vinegar 1 medium yellow onion peeled, diced 1 tablespoon ginger, minced 2 tablespoons (3-4 cloves) garlic, minced 1 tablespoon fish sauce 1 tablespoon brown sugar 1 stock lemon grass, cut into 4" segments 8 oz (1 cup) water 2 green chili peppers DIRECTIONS: 1. Add 2 tablespoons of vinegar to 8 oz pork blood, set aside 2. In oil, saute onion, garlic, ginger, lemon grass, over medium heat 3. Add pork and fish sauce, cook until slightly caramelized 4. Add vinegar, and cook uncovered until halfway reduced 5. Add water, cover for 15-20 minutes until meat is softened 6. Add pork blood, and stir gently to prevent any coagulation 7. Add brown sugar, and stir 8. Add chili peppers and simmer for 5-10 minutes allowing flavor to penetrate 9. Serve with steamed white rice or puto (rice-flour "muffin") Let me know how the recipe went for you!  
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 The journey of Kimberley Ashlee Haugh was beautifully written about by Gretchen McKay for the Pittsburgh Post Gazette. McKay attended one of the Kamayan Dinners at Terrene and also wrote about her experience. Read the full article here.
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