Pork Dinuguan (Pork Blood Stew)
- 300g pork liempo,cut into bite size pieces
- 300g pork lomo, cut into bite size pieces
- 200g Pork lapay, cut into pieces
- 5 cups of pork blood, the coagulated blood,cut into bite size pieces
- 3 pieces chili peppers/ siling haba
- 2 cups water
- 1 cup white vinegar
- 1 large onion,chopped
- 6 cloves of garlic,minced
- 3 tbsp cooking oil
- patis (fish sauce) to taste
- In a pot, sauté garlic and onions in cooking oil until onions become translucent.
- Add meat and sauté with onions and garlic until brown. Pour in water and bring to a boil.
- Simmer until meat becomes tender.about 30 minutes.
- Pour in pig’s blood and add chili peppers.
- Simmer for a few minutes until pork blood turns black. About 15 minutes.
- While it’s boiling, add the vinegar and let it boil for a minute before stirring to cook the vinegar.
- Season with fish sauce.
- Serve with steamed rice with a sprinkle of rock salt on top.OR serve with puto