Not everyone can stomach food that is made from blood. I, for one, can eat dozens of morcilla links and betamax sticks, but dinuguan is an entirely different story.
• 1 kl. pork shoulder, cubed
• ½ kl. pork large intestine, cleaned thoroughly (optional)
• 1 to 1½ cups pig blood
• 2 pieces banana pepper
• 2 thumbs ginger, minced
• 1 medium yellow onion, diced
• 6 cloves garlic, crushed and chopped
• 2 cups water
• ¾ cup cane or white vinegar
• 1 piece pork cube (optional)
• 3 tablespoons cooking oil
• Salt and ground black pepper to taste
- Heat the oil in a cooking pot.
- Saute the garlic, onion, and ginger.
- Add the intestine. Saute for 3 minutes.
- Add the pork. Cook until light brown.
- Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.
- Pour the vinegar in the cooking pot. Let it re-boil.
- Add the banana peppers. Cook for 3 minutes.
- Stir-in the pig blood and make sure to continuously stir during the first minute to avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes.
- Add salt and pepper to taste.
- Share and enjoy!