Dinuguan

Dugo, or blood, is the main ingredient in this classic Filipino stew braised in pork blood, with strong tangy peppery flavors. Some consider this dish exotic, not much compares to it, and it’s not commonly available - which makes it more special.

Ingredients

• 1/2 lb pork blood

• Vinegar

• 1/2 onion diced

• 1 whole garlic bulb minced

• 1½ lb cubed pork belly

• Salt, Pepper, Garlic Powder (SPG)

• Pork or chicken bouillon

• 1 tsp patis (fish sauce)

• 3 bay leaves

• 3 Thai chilis or your chilis of choice

Instructions

1. Mix well pork blood and 2 Tbsp vinegar well. Set aside.

2. Sauté diced onion and minced garlic.

3. In same pan as onion and garlic, add seasoned cubed pork (use SPG). Mix and sear thoroughly.

4. Add enough water to cover meat, cover pan and boil 30 mins or until liquid evaporates.

5. When liquid evaporates stir fry until nicely seared and browned.

6. Add 1/2 c vinegar, then slowly add prepared blood stirring often for smooth consistency.

7. Add 1 tsp pepper, bouillon, patis, bay leaves and chilis.

8. Cover and braise until pork is soft and tender, about 30 minutes. Add water to achieve desired consistency.

9. Serve with rice, or puto rice cakes if you got ‘em!