DINUGUAN (Pork Blood Stew)
3 cups cubed boneless pork 1/2-inch cubes
1 1/2 cups pork blood
3 tbs. oil
1/2 cup vinegar
1 cup water
1 tbs. salt
1 medium onion sliced
3 cloves garlic crushed
2 pcs. hot peppers chopped
In a pot, place the pork and add the vinegar mixture.
Bring to a boil and simmer. Cook until the pork is tender - approximately
Heat a frying pan and add the oil. Sauté the onion and garlic
until the onion is clear.
Add the oil, garlic, and onion to the boiled pork and continue
cooking for 5 to 10 minutes.
Puree the pork blood in a food processor. Add pureed blood to the
pork little by little at a time, continously stirring the mixture
while adding, and then bring to a boil.
Add the chopped pepper and simmer uncovered to reduce the sauce for
a few minutes more. Serve hot.
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