- 1/2 kilo pork meat & pork belly (diced)
- 1/4 kilo pork liver (diced)
- 1/4 kilo pork intestines
- 1 small head of garlic (minced)
- 1 small/medium onion (minced)
- 1 thumb-sized ginger, minced
- 3 pieces laurel leaves
- 3 tablespoons oil
- 1/2 cup vinegar or 1 pouch sinigang mix good for 1 kilo
- 3 tablespoons patis (fish sauce) or 3 tablespoons soy sauce
- 2 cups pig's blood
- 4 long green peppers
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Store pig's blood in the fridge until needed.
- Sauté garlic, ginger, onion in hot oil in a sauce pan or pot.
- Add the meat & pork belly, liver & intestines, laurel leaves and sauté for another 3-5 minutes
- Pour in water just enough to cover the meat. Bring to a boil and simmer until pork meat is tender.
- Add in more water if it dries up before the pork is cooked or tender.
- Add the vinegar or sinigang mix
- Add the patis or fish sauce, salt, green peppers and simmer for another 2-3 minutes.
- Meanwhile, take the pig's blood out of the fridge and put in a clean bowl and mash out or squeeze with your hands the jelly-like blood you see.
- Pour the mashed blood into the pot then bring to a boil.
- Simmer in medium heat for about 5 minutes while stirring.
- Season with sugar, salt, black pepper to taste.
For a rich, thick, and saucy dinuguan, make sure that the pig's blood is pure. No water added.
Source : Lahat Sarap
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