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DINUGUAN (Blood Stew)

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    Ingredients Jump to Instructions ↓

    1. 1 lb Pork, diced 

    2. 1 ts Salt

    3. 2 tb Oil 

    4. 1/4 ts MSG 

    5. 2 Cloves garlic, minced 

    6. 1 

    7. 1/2 c Broth

    8. 1 Onion, diced 

    9. 1 c Frozen pigs blood

    10. 1/4 lb Pork liver, diced 

    11. 2 ts Sugar

    12. 1/2 c Vinegar 

    13. 3 Hot banana peppers

    14. 2 tb Patis (fish sauce) 

    15. 1/4 ts Oregano 

    Instructions Jump to Ingredients ↑

    1. Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1-1/2 cups of broth.

    2. In a 2-quart stainless steel or porcelain saucepan, heat oil and saute garlic and onions for a few minutes. Add pork, liver, patis, salt and MSG. Saute for 5 minutes more.

    3. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.

    4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.

    5. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot. Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny Rothstein (1/24/94) —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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