Dinuguan Recipe

Blackened Pork Stew or Dinuguan is a favorite delicacy that has a good balance of vinegar and other ingredients.

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

Instructions:

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 without
stirring.

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.

9. Serve hot with puto.