This Dinuguan recipe, a Filipino dish, made by stewing cubed pork in vinegar, chili peppers and pig's blood.
It is tangy, savory and can be made hot and spicy.
Aside from pork meat, others use pork ears, intestines and other pig innards.
Pig's blood are sometimes bought in liquid form. That's why some Dinuguan are too liquidy and not thick enough.
Back in the Philippines, we would convert the liquid pig's blood into a soft gelatin-like block that we can cut into cubes. We would add some water, then set aside.
After a few minutes, it turns into a block that we would either cut or mash with our hands.
YOUR DINUGUAN RECIPE SHOPPING LIST:
IN THE PANTRY:
PREPARATION TIME : 10 minutes
COOKING TIME : 30 minutes
1 In a medium pan, saute the garlic and onion on the cooking oil. Add the pork and cook for 3-4 minutes until lightly browned.
2 Add the vinegar and water, and bring to a boil without stirring.
3 Turn the heat down and simmer for 10-15 minutes.
4 Mix in the the chili peppers and the pig's blood, and bring to a boil.
5 Turn the heat down and simmer for another 10 minutes.
6 Season with salt and pepper.
7 Serve with white rice or Puto (Sticky Rice Cake).
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