Pork Dinuguan

Have you ever heard about a Stew that is made with Blood?

It sounds strange but this is actually good.

Pork Dinuguan is a Native dish in the Philippines.

A type of Pork stew made with blood and vinegar. 

Its actually my first time making this, 

I had to make sure I was doing it right

as you can probably mess it up

if not using Vinegar.

So please do!

So it doesn't get too thick.

In the Philippines you can get the blood fresh but here in the US 

frozen is only what you can find.

It turned out still pretty good.

Let me know what you guys think!

Ingredients

• 2 lbs. pork belly cubed
• 1 1/4 cups pork blood
• 4 pieces long peppers (optional)
• 2 pieces onion chopped
• 6 cloves garlic minced
• 2 cups water
• ¾ cup white vinegar
• 3 pieces dried bay leaves
• 3 tablespoons cooking oil
• 1 tablespoon granulated white sugar
• Salt and ground black pepper to taste

Instructions

• Heat oil in a cooking pot
• Saute onion for 30 seconds. Add garlic. Continue to cook until onion softens.
• Add pork. Saute for 3 to 5 minutes.
• Pour water. Let boil. Add bay leaves and vinegar. Let the liquid re-boil.
   Stir. Cover and simmer for 1 hour. Note: add water as needed.
• Add long green peppers and pour pork blood into the pot. Stir. Continue to cook between low to medium heat for 15 minutes while stirring every 3 minutes.
• Add sugar and season with salt and ground black pepper.
• Transfer to a serving bowl. Enjoy.
  
  
  
  
  

  
  

  Enjoy!

  
  

  
  

  xoxo