A little food history:
Dinuguan baboy is a savory blood and meat stew known as pork blood stew or blood pudding stew. The name of the dish uses words from the Tagalog language, the language of the Filipinos. The word "dinuguan" derives from the Tagalog word for blood: "dugo."
How to cook:
What you need:
1 lb Pork, diced
2 tb Oil
2 Cloves garlic, minced
1 Onion, diced
1/4 lb Pork liver, diced
1/2 c Vinegar
2 tb Patis (fish sauce)
1 ts Salt
1/4 ts MSG (optional)
1 1/2 c Broth
1 c Frozen pigs blood
2 ts Sugar
3 Hot banana peppers
1/4 ts Oregano (optional)
Cooking Instructions:
Cover pork with water and simmer for 30 minutes. Remove from broth and
dice. Save 1-1/2 cups of broth.
In a 2-quart stainless steel or porcelain saucepan, heat oil and saute
garlic and onions for a few minutes. Add pork, liver, patis, salt and MSG.
Saute for 5 minutes more.
Add vinegar and bring to a boil without stirring. Lower heat and
simmer uncovered until most of the liquid has evaporated.
Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook
until thick, stirring occasionally to avoid curdling.
Add hot banana peppers and oregano and cook 5 minutes more. Serve hot.
Note: Best serve with Puto!
Enjoy! Kainan na!!
