Dinuguan-Pork Blood Stew

Dinuguan which is from the root word dugo is a literal translation for "blood". This dish is cooked using fresh blood from the pig, combined with vinegar and long hot green pepper. Pork blood stew can be a choice dish or paired with rice cake called "puto". Try my savory dinuguan recipe and you'll be delighted with the unique taste.

Ingredients:

1 lb Pork shoulder or pork belly, cut into bite sized
10 oz or 300 g Pork blood
2 Long green pepper
1 1/2 cup water
1 Pouch tamarind powder
2 Tbsp. Cooking oil
4 Cloves minced garlic
1 Medium minced red onion
3 Whole bay leaves
2 Tbsp. Fish sauce
1 Tbsp. Corn starch
dash of ground black pepper

Procedure:

1. In a large pan or wok, fry the meat itself until brown, in doing this you can remove the excess fat. Set aside the meat.
2. Using the same pan, heat oil and saute the garlic and onion.
3. Add in the fried pork continue sauteing by adding the fish sauce and bay leaves.
4. Pour in the water cover and simmer for 5 minutes, when its boiling, add the tamarind powder, simmer for more minutes.
5. Turn on the heat on medium, pour the blood and gradually stir.
6. Add the long green hot pepper.
7. To thicken the sauce dilute the cornstarch in a small amount of water and pour in slowly while stirring.
8. Dash with ground black pepper.
9. Ready to serve.