Dinuguan (Pork Blood Stew)
, - - Posted on August, 21 at 11:33 pm
½ kilo pork
1/8 kilo pork liver, diced
1 small head of garlic, minced
1 small onion minced
2 pieces laurel leaves
3 tablespoons oil
½-cup vinegar
3 tablespoons patis (fish sauce)
2 cups stock or broth
1 cup pig blood ,frozen or fresh from the butcher or market
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
black pepper
In a pot, simmer pork for 30 minutes and skim the scum (brown froth) that rises to the surface. Slice the pork in cubes; set aside the stock. In a casserole, heat oil and saute garlic and onion for a minute. Add in boiled pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. Pour in vinegar and bring up to a boil without stirring (to prevent it from becoming to acidic).
Lower heat and let simmer uncovered until most of the liquid has evaporated. Add in stock and simmer for 5 more minutes. Add in blood, sugar and long green peppers. Cook for 10 minutes more or until it thickens, stirring occasionally to avoid curdling. Season with black pepper. This dish is traditionally served hot with puto (rice muffin)
Yummy!