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Dinuguan

asian, filipino

2 tablespoon cooking oil
3 centiliter garlic, minced
1 onion, minced
500 gm pork head, boiled & diced
1 pork heart, boiled & diced
100 gm pork liver, diced
3/4 cup native vinegar
2 cup broth
1 1/2 cup pork blood
1 cup beef blood
4 long green chillies
1 tablespoon salt
1/2 teaspoon vietsin (msg) (ajinomoto)

Saute garlic in cooking oil, add onion, pork head, heart and liver. Pour in vinegar and boil uncovered, without stirring until vinegar has evaporated. Add broth, cover and simmer for 15 minutes. Strain pork blood. Set aside. Cut beef blood into small pieces. Pour in pork and beef blood, stirring continuously until thick. Drop in chilli. Simmer 5 minutes more. Season with salt and Vietsin. Serve with white rice. Recipe from "Galing Galing", by Nora Diaz From: Glen Jamieson Date: 01 Sep 97 National Cooking Echo Ä

Yield: 5 servings

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