Pork Dinuguan (Pork Blood Stew)

 Ingredients:

1 kilo pork meat, ear, intestine, or combinations
3-4 cups pork’s or beef’s blood
4 cloves garlic; minced
1 small onion; minced
1 tomato; chopped
3 long peppers (siling haba)
5 tablespoon vinegar
Salt or fish sauce (patis) to taste
MSG (optional)

 

Instructions:

Boil pork until tender and cut into desired sizes. Save the broth.

Sauté garlic, onion, and tomato. Add the pork and continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown. Season salt to taste and stir once in a while to absorb the seasoning.

Add vinegar, broth, and long peppers. Simmer for 10 minutes. Adjust seasoning with fish sauce according to taste. Pour pork’s blood stirring regularly for 5 minutes. Remove from fire and serve hot!