Pork Dinuguan (Pork Blood Stew)


  • 1 lb pork diced
  • 1 cup frozen pigs blood
  • 1/4 lb Pork liver diced
  • 1 teaspoon Salt
  • 2 tablespoon Oil
  • 1/4 teaspoon msg (optional)
  • 2 cloves garlic minced
  • 1 Onion diced
  • 2 teaspoon sugar
  • 1/2 cup vinegar
  • 1 1/2 cup broth
  • 3 Hot banana peppers (siling mahaba)
  • 2 tablespoon fish sauce (Patis)
  • 1/4 teaspoon oregano (optional)

 Cooking Procedure:

1. Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1-1/2 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 fish sauce, 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


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