Dinuguan (blood stew)

Yield: 4 servings

Measure Ingredient
1 pounds Pork, diced
2 tablespoons Oil
2 Cloves garlic, minced
1 Onion, diced
¼ pounds Pork liver, diced
½ cup Vinegar
2 tablespoons Patis (fish sauce)
1 teaspoon Salt
¼ teaspoon MSG (optional)
1½ cup Broth
1 cup Frozen pigs blood
2 teaspoons Sugar
3 Hot banana peppers
¼ teaspoon Oregano (optional)

1. Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1-½ 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)

Submitted By MICHELLE BRUCE On 04-06-95

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