foodo

Pork Blood Stew

      Pork blood Stew or dinuguan is a well-known Filipino dish. Delicious for many but to some it’s a forbidden food (for its main ingredients are blood—religious thing).  

 

            Anyway, when we say dinuguan the first think that came in our mind is its pair—puto. So who doesn’t know this pair? I think, none. But is there also a person who doesn’t tasted dinuguan with puto? Like me? Yes, I didn’t try it yet. And I don’t know why.

            I like eating dinuguan especially if it is well cooked. Yummy! By the way, here are the ingredients in case you want to cook it: pork (diced), pork liver (diced), garlic, onion, laurel leaves, vinegar, patis, pig blood, green pepper, sugar salt, black pepper.

            Simmer pork for 30 minutes. Keep stock. Then in another cxasserole, sauté garlic, onion for a minute. Add in pork, pork liver, laurel, patis, salt, pepper and sauté again for another 5 minutes. Put vinegar and let it boil without stirring. Simmer it uncovered until most of the liquid evaporated. Add it now in stock; simmer again for another 5 minutes. After that add in blood, sugar and long peppers and cook for another 10 minutes. Stir it occasionally.