Dinuguan

2 tbsps. cooking oil
3 cloves garlic, minced
1 onion, minced
1/2 kilo pork head, boiled until soft then diced
1 pc. pork heart, boiled then diced
100 grams pork liver, diced
1/2-3/4 cup native vinegar
2 cup broth
1 1/4 cup pork blood
1 cup beef blood
4 pcs. long green sili (hot pepper)
1 tbsps. salt

Saute garlic in cooking oil, add onion, pork head, heart and liver. Pour in vinegar and boil uncovered, without stirring until vinegar has evaporated. Set aside.
Add broth, cover and simmer for 15 minutes. Strain pork blood.Set aside.
Cut beef into small pieces. Pour in pork and beef blood stirring continuously until thick. Drop sili. Simmer 5 minutes more. Season with salt.

Batangas Adobo

1/2 kilo beef
200 grams beef heart
100 grams beef liver
1/2 kilo pork
1/2 to 1 cup vinegar, depending on acidity
1 small head garlic
1/2 tsp. black pepper
1 tsp. salt
3 tbsps. atsuete soaked in 1 cup warm water

Cut all meats into serving pieces. In a saucepan, combine vinegar, garlic, pepper, salt. Put in beef heart. Let cook for 20 minutes. Add pork, beef liver and atsuete water and simmer until tender. Strain sauce. Brown the garlic and then the meats in hot oil. Return to saucepan. Cover and simmer until sauce thickens.