PORK DINUGUAN (PORK BLOOD STEW)
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~INGREDIENTS
1 k. of pork belly, cut into little cubes
350 g. of pork liver
4 c. of pigs blood
3 chili peppers (siling haba)
1 head of garlic, crushed and minced
1 thumb-sized piece of ginger, minced
3 onions, halved and sliced thinly
1 pouch of sinigang mix good for 1 liter of broth
1 bay leaf
salt
pepper (optional)
1 tbsp. of cooking oil
~METHODS
1. Refrigerate the pigs blood until needed.
2. Heat a heavy casserole.
3. Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
4. Saute until fragrant. Add the pork pieces and chef over tall heat until the edges of the pork begin to brown.
5. Add the onions, chili peppers, bay leaf and Sinigang mix and continue cooking until the onions are transparent.
6. Season with salt and pepper, if using.
7. Pour in just enough water to lid.
8. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
9. Add more water, a tiny at a time, if the liquid dries up before the pork is cooked.
10. Meanwhile, minced the liver.
11. Season with a tiny salt.
12. When the pork is tender and most of the liquid has evaporated, take the pigs blood out of the
refrigerator.
13. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
14. Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and chef for another minute or two.
15. Add more salt if necessary.
16. Serve the Dinuguan hot with puto (sweet rice cakes) or steamed rice.
.jpg)
~INGREDIENTS
1 k. of pork belly, cut into little cubes
350 g. of pork liver
4 c. of pigs blood
3 chili peppers (siling haba)
1 head of garlic, crushed and minced
1 thumb-sized piece of ginger, minced
3 onions, halved and sliced thinly
1 pouch of sinigang mix good for 1 liter of broth
1 bay leaf
salt
pepper (optional)
1 tbsp. of cooking oil
~METHODS
1. Refrigerate the pigs blood until needed.
2. Heat a heavy casserole.
3. Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
4. Saute until fragrant. Add the pork pieces and chef over tall heat until the edges of the pork begin to brown.
5. Add the onions, chili peppers, bay leaf and Sinigang mix and continue cooking until the onions are transparent.
6. Season with salt and pepper, if using.
7. Pour in just enough water to lid.
8. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
9. Add more water, a tiny at a time, if the liquid dries up before the pork is cooked.
10. Meanwhile, minced the liver.
11. Season with a tiny salt.
12. When the pork is tender and most of the liquid has evaporated, take the pigs blood out of the
refrigerator.
13. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
14. Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and chef for another minute or two.
15. Add more salt if necessary.
16. Serve the Dinuguan hot with puto (sweet rice cakes) or steamed rice.
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