Dinuguan
Posted on 10:39 PM by faith egangan
Source: www.pinoyrecipe.net
Ingredients:
- 1 k. of pork belly, cut into small cubes
- 350 g. of pork liver
- 4 c. of pig’s blood
- 3 chili peppers (siling haba)
- 1 head of garlic, crushed and minced
- 1 thumb-sized piece of ginger, minced
- 3 onions, halved and sliced thinly
- 1 pouch of sinigang mix good for 1 liter of broth
- 1 bay leaf
- salt
- pepper (optional)
- 1 tbsp. of cooking oil
How To cook :
- Refrigerate the pig’s blood until needed.
- Heat a heavy casserole.
- Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
- Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
- Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent.
- Season with salt and pepper, if using.
- Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
- Add more water, a little at a time, if the liquid dries up before the pork is cooked.
- Meanwhile, minced the liver.
- Season with a little salt.
- When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
- Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.
- Add more salt if necessary.
- Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice.
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