In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
In a casserole, heat oil and sauté garlic and onion for a minute.
Add in pork, pork liver, laurel leaves, patis, salt & pepper and sauté for another 5 minutes.
Add in vinegar and bring up to a boil without stirring.
Lower heat and allow simmering uncovered until most of the liquid has evaporated.
Add in stock and allow simmering for 5 minutes.
Add in blood, sugar and long green peppers.
Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
Serve hot with puto.