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Dinuguan (Blood Stew)

filipino, pork

1 lb pork, diced
2 tablespoon oil
2 cloves garlic, minced
1 onion, diced
1/4 lb pork liver, diced
1/2 cup vinegar
2 tablespoon patis (fish sauce)
1 teaspoon salt
1/4 teaspoon msg (optional)
1 1/2 cup broth
1 cup frozen pigs blood
2 teaspoon sugar
3 hot banana peppers
1/4 teaspoon oregano (optional)

1. Cover pork with water and simmer for 30 minutes. Remove from brot dice. Save 1-1/2 cups of broth. 2. In a 2-quart stainless steel or porcelain saucepan, heat oil and s garlic and onions for a few minutes. Add pork, liver, patis, salt and Saute for 5 minutes more. 3. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated. 4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling. 5. Add hot banana peppers and oregano and cook 5 minutes more. Serve Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)

Yield: 4 servings

Preparation Time: 15 mi

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