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Dinaguan filipino, pork, organs 2 cup very fresh pork blood 3 cup boneless pork meat 3 cup internal parts - liver and 1 so on 1/2 cup vinegar mixed with 1 cup water and 1 tablespoon salt. 3 tablespoon peanut oil. 1 large onion, peeled and sliced. 4 centiliter garlic, peeled and crushed. 3 whole jalapeno peppers Put the pork and vinegar mixture in a large, covered pot and bring to a boil. Cook until the pork is tender, about an hour. Make sure that it remains moist - add a little more water as is needed. Just before the pork is done, in a frying pan, heat the oil, and saute the onion and garlic until the onion is clear. When done, add the mix to the pork, and cook for another 5 or 10 minutes. If you got the pook blood in one of those plastic cartons, puree it in a food processor/blender. Then, add a little of the blood at a time to the pork slowly stiring it in. Maintain a slow boil. After all the blood has been added, put in the peppers, and let the mix cook for a few more minutes. Serve hot with rice (of course). If you know what puto is, make some with cheese. If it turns out really good, give me a call and I'll be right over. Tim Newsgroups: soc.culture.filipino Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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