Delicious Pinoy Foods

Dinuguan or pork blood stew in english, and also combined with some pork intestine or the "mask" skin from the face of the pig, together with garlic, chili (siling mahaba) and vinegar. Best match with "PUTO" or Steamed Rice Cakes. In my place (LAGUNA), when there's an occasion like birthdays, wedding, christening etc. They should have a "dinuguan on the table".

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 pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
2. In a casserole, heat oil and saute garlic and onion for a minute.
3. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
4. Add in vinegar and bring up to a boil without stirring.
5. Lower heat and allow simmering uncovered until most of the liquid has evaporated.
6. Add in stock and allow simmering for 5 minutes.
7. Add in blood, sugar and long green peppers.
8. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
9. Serve hot with puto.

Photo taken on the 1st birthday of my daughter Sealtiel (June 20 2007)




additional photos from Google search