Pork Dinuguan
| Ingredient | ||
| 1 | pound | pork belly |
| 2 | cup | pork’s blood |
| 4 | clove | garlic; minced |
| 1 | tablespoon | ginger, sliced |
| 1 | piece | small onion; chopped |
| 1 | Piece | tomato; chopped |
| 3 | piece | Siling Mahaba (Finger Peppers) |
| 5 | tablespoon | vinegar |
| 3 | cup | cold water |
| 1 | tablespoon | Salt or fish sauce (patis) to taste |
|
Procedure |
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- In a casserole saute garlic, onion and tomato then add pork belly sear in casserole till no more pink.
- Add 2 cup of water and vinegar bring to boil until meat is tender.
- Add 3 cup of cold water, mix then add pork’s blood and salt. Simmer and keep stirring for 5-10 minutes or until blood is cooked, color turn to chocolate brown and thickens.
- Season with salt. Add green chili peppers and simmer for another 2-3 minute. Serve hot.