Pork Dinuguan (Pork Blood Stew)
Author: 
 
Ingredients
  • 300g pork liempo,cut into bite size pieces
  • 300g pork lomoo, 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
Directions
  1. In a pot, sauté garlic and onions in cooking oil until onions become translucent.
  2. Add meat and sauté with onions and garlic until brown. Pour in water and bring to a boil.
  3. Simmer until meat becomes tender.about 30 minutes.
  4. Pour in pig's blood and add chili peppers.
  5. Simmer for a few minutes until pork blood turns black. About 15 minutes.
  6. While it’s boiling, add the vinegar and let it boil for a minute before stirring to cook the vinegar.
  7. Season with fish sauce.
  8. Serve with steamed rice with a sprinkle of rock salt on top.OR serve with puto
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2020/08/pork-dinuguan-pork-blood-stew-2/