Dinuguan

DINUGUAN

(Blood Stew)

Ingredients:

1/2 kilo pork (diced)

1/8 kilo pork liver (diced)

1 small head of garlic (minced)

1 small onion (minced)

2 pieces laurel leaves

3 tablespoons oil

1/2 cup vinegar

3 tablespoons patis (fish sauce)

2-cups stock

1-cup pig blood (frozen)

4 long green peppers

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon black pepper

Cooking Instruction:

1. In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.

2. In a casserole, heat oil and saute garlic and onion for a minute.

3. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.

4. Add in vinegar and bring up to a boil withoutstirring.

5. Lower heat and allow simmering uncovered until most of the liquid has evaporated.

6. Add in stock and allow simmering for 5 minutes.

7. Add in blood, sugar and long green peppers.

8. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.