Dinuguan or Pork Blood stew is pork blood season with vinegar.

Ingredients:
  • 1 kilo Pork (mix of different part) eg; tripe (twalya) or intestine
  • 1 cup vinegar
  • 2 siling haba or jalapeno pepper
  • 1 onion chopped
  • 3 gloves garlic minced
  • 2 cups pork blood
  • 1 cup water amount optional
  • salt and pepper to taste
  • 1/2 cup water
  • 1 tbsp. Fish sauce
Dinuguan Cooking Procedure:

Boil pork intestine and other parts until tender. Slice or diced meat and set aside.

Heat oil in wok and saute' garlic and onions until fragrant. Add pork meat and saute until the outer part turns light brown. Add boiled intestines and mix well. Season with fish sauce, salt and pepper. Pour in water and bring to boil about 15 to 20 minutes until meat is tender.

Pour in pork blood, stir occasionally and simmer until blood is cook or until absorbed by the meat. Add vinegar, do not stir, let it boil. After boiled mix until well blended.

Lastly, add siling haba or chili pepper. Add seasoning, adjust according to taste. Simmer for another few minutes.

Serve with steamed rice or traditional puto rice cake. 

Enjoy your Dinuguan!