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Sunday, October 14, 2007

Pork Dinuguan


1 k. of pork belly, cut into 1″ x 2″ pieces
350 g. of pork liver
4 c. of pig’s blood
3 chili peppers (siling haba)
1 head of garlic, crushed and minced
1 thumb-sized piece of ginger, minced
3 onions, halved and sliced thinly
1 pouch of sinigang mix good for 1 liter of broth
1 bay leaf
pepper (optional)
1 tbsp. of cooking oil

1. Refrigerate the pig’s blood until needed.

2. Heat a heavy casserole. Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger. Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown. Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent. Season with salt and pepper, if using. Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender. Add more water, a little at a time, if the liquid dries up before the pork is cooked.

3. Meanwhile, minced the liver. Season with a little salt.

4. When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil. Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two. Add more salt if necessary.

4. Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice.