Dinuguan

Ingredients:

• 1 kilo pork belly, ear, intestine, or combinations
• 3-4 cups pork’s or beef’s blood
• 4 cloves garlic; minced
• 1 small onion; minced
• 3 long peppers (siling haba)
• 1/2 cup vinegar
• Salt to taste
• Fish sauce

Dinuguan (Pork Blood Stew) Cooking Instructions:

Parboil pork and cut into desired sizes. Save a little broth.

Sauté garlic and onion, then followed by the pork. When meat starts to render fat, add salt to season. Allow time for the meat to absorb the seasoning.

Add vinegar and little broth. When all liquid has evaporated, pour pork’s blood stirring regularly for 5 minutes, then add the long peppers. Correct seasoning with fish sauce and cook until long peppers are done.

Cooking Tips:

Pork loin, shoulder, or butt is a good substitute if you don't like pork belly for your dinuguan.

Sinigang mix can be a substitute to vinegar but vinegar can preserve your dinuguan longer from spoiling.

The thickness of your dinuguan liquid or sauce can be manage by the amount of broth you want to add.