Josie's Kitchen

Our main dish today is Dinuguan, a pork recipe with pork blood (or beef blood) use as sauce. This is one of the native dishes here in the Philippines, others may find it gross or exotic, but for us it’s just a regular meal. Our lunch today is Dinuguan serve with hot steamed rice and fresh pineapple as dessert.

To start here are the ingredients:

• 1/2 pork cut into bite size pieces
• 2 cups pork blood
• 2 cloves garlic minced
• 1 med. onion chopped
• 2 pcs. green long chili (sili pansigang)
• 2 tbsp. white vinegar
• 1 pc bay leaf
• dry oregano leaves
• salt to taste
• 1 tbsp sugar

Serves 6-8

• Cook pork in a small amount of water (about 1/2 cup) until dry and let the fat came out, set aside.
• In the same pan, saute garlic and onion then add the pork again.
• Pour the pork blood while stirring to prevent any lump to form, simmer while stirring occasionally to attain consistency in sauce  thickness.
• Add Chili pepper and bay leaf.
• Add vinegar, cover and let boil for 3 minutes without stirring.
• Add salt and sugar to taste.

Variations:

• You can use or add pork innards like intestines and liver, add ginger to remove the odd smell and taste of the innards.
• Add coconut milk for more creamy taste.

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