Dinuguan - Pork Blood Stew
Ingredients
# ? 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
# ?-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
# ? teaspoon black pepper
# 1/8 kilo pork liver (diced)
# 1 small head of garlic (minced)
# 1 small onion (minced)
# 2 pieces laurel leaves
# 3 tablespoons oil
# ?-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
# ? teaspoon black pepper
Methods/steps
# In a pot, simmer pork for 30 minutes and remove scum that rises to the surface
Keep stock
# In a casserole, heat oil and saute garlic and onion for a minute
# Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute 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
Keep stock
# In a casserole, heat oil and saute garlic and onion for a minute
# Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute 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
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