Dinuguan

By vlacer

Ingredients

• 1 pound of pork meat, diced
• 1 teaspoon salt
• 2 tablesppon oil
• 1/4 teaspoon MSG or monosodium glutamate (optional)
• 2 Cloves of garlic, minced
• 1 1/2 cup Broth
• 1 Onion diced
• 1 cup frozen pig’s blood
• 1/4 pound pork liver diced
• 2 teaspoons sugar
• 1/2 cup vinegar
• 3 chili peppers
• 2 tablespoons patis (fish sauce)
• 1/4 teaspoon Oregano (optional)

Preparation

Step 1

Directions:
1. Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Set aside 1 1/2 cups of broth.
2. Heat oil and sauté garlic and onions in a 2-quart stainless steel or porcelain saucepan heat oil for a few minutes. Add pork liver, patis, salt and MSG. 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.
5. Stir in blood and sugar; cook until thick stirring occasionally to avoid curdling.
6. Add chili peppers and oregano. Cook 5 minutes more.
7. Serve hot. It is best eaten with puto.