DINUGUAN

 Another Filipino delicacy, made by stewing pork in vinegar, chili peppers and pig's blood. Can be made hot and spicy, and best serve with rice or puto.









INGREDIENTS

1/2 Kilo pork
1/4 Kilo pork stomach
1 Cup pig’s blood
2 Tablespoon oil
1 Onion
2 Cloves garlic
1/2 Cup vinegar
1 Teaspoon salt
3 Green long peppers
1/4 Teaspoon dried oregano 

DIRECTIONS :

• Boil pork stomach in a casserole until tender.
• Heat oil in saucepan, sauté the garlic and onion.
• Add pork, boiled sliced stomach and sauté for another 5 minutes.
• Lower the heat, simmer uncovered until water is gone and pork are tender.
• Strain and pour the pork blood, mix well and simmer for 10 minutes.
• Add in vinegar do not stir and cover for a few minutes.
• Add green long pepper, keep stirring and cook until desired thickness.

COOKING TIPS:

1. Cube pork blood can be a substitute for fresh one, cut in a small cubes and put in a blender with enough water and blend.
2. Pork stomach is just an option, a substitute for intestine.