Tuesday, November 13, 2007

Dinuguan


Ingredients
2 pounds pork, cut into small pieces
1 cup vinegar
1 cup pig's blood
1 cup cow's blood
3 tablespoons fish sauce
1 tablespoon minced garlic
3 laurel leaves
1 medium chopped onion
3 tablespoons cooking  oil
4 hot Jalapeno peppers


Procedure
Boil pork until tender. Mix the pork blood and beef blood. Add the vinegar. DO NOT STIR. 

Saute garlic, onion, in cooking oil in big pan or wok. Add the pork and cook for 15 minutes. Season with fish sauce. Add the blood and continue cooking over medium heat for another 15 minutes. 

Add peppers and laurel leaf. Squeeze the combined blood with your CLEAN hands to break them to into small pieces. Pour on the mixture. Simmer until blood is cooked and sauce thickens.

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