Dinuguan

Dinuguan is a popular Filipino delicacy that most people in my family love. It is made from Pork and Pig's blood. In English you can say "Pork Blood Stew". This is usually served during celebrations like birthdays and fiestas. My mother-in-law would always say it goes a long way, it can feed a lot of people as a main dish, merienda (snack), or even as a pulutan (appetizer eaten with alcohol). It's a really practical dish to serve to guests in a party. But it's still as good enjoyed by the family- with extras to give-away to your kapit-bahay (neighbors). Enjoy! Here's the recipe.

Ingredients

1 kg pork liempo (cut into bite-sized pieces)

2 packs of pig's blood (request from the meat shop)

1 head garlic (crushed)

3 medium sized onion chopped

7-10 pcs red, ripe tomatoes, chopped

2 pcs green chillies

1-2 cups of vinegar

salt

pepper

fish sauce (patis)

sugar

1 Heat a medium sized pot and add about 2 tablespoons of cooking oil. Saute the garlic, onion, and tomatoes until soft. Add in the pork liempo, sprinkle some salt and pepper and continue sauteing until the pork is slightly brown and has rendered its fat.

2 Prepare the pig's blood by straining and mushing the coagulated parts of the blood. When the sauteed pork is ready you can add the pig's blood. Stir constantly until it simmers and the color of the blood changes to dark brown.

3 Pour in the vinegar and let it simmer, stirring constantly to prevent clumping and sticking. Season with fish sauce and a little sugar to balance the acidity of the vinegar. Add in the green chilies.  Simmer until pork becomes tender and the vinegar has cooked.

4 Serve with hot steamed rice or puto (rice cakes) on the side.