Sabado, Abril 30, 2011

Dinuguan (Pork Blood Stew)

 

Ingredients:

  • 1/2 kilo pork (diced)
  • 1/8 kilo pork liver (diced)
  • 1 small head of garlic (minced)
  • 1 small onion (minced)
  • 2 pieces laurel leaves
  • 3 tablespoons oil
  • 1/2 cup vinegar
  • 3 tablespoons patis (fish sauce)
  • 2 cups stock
  • 1 cup pig blood (frozen)
  • 4 long green peppers
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

 Procedure:

  1. In a casserole, heat oil and saute garlic and onion for a minute.
  2. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
  3. Add in vinegar and bring up to a boil without stirring.
  4. Lower heat and allow simmering uncovered until most of the liquid has evaporated.
  5. Add in stock and allow simmering for 5 minutes.
  6. Add in blood, sugar and long green peppers.
  7. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
  8. Serve hot with puto.
 

    Walang komento:

    Mag-post ng isang Komento