Dinuguan (blood stew)

Dinuguan (blood stew) ingredients
- 1 lb pork, diced
- 2 T Oil
- 2 Cloves garlic, minced
- 1 onions, diced
- 1⁄4 lb Pork liver, diced
- 1⁄2 c Vinegar
- 2 T Patis (fish sauce)
- 1 t Salt
- 1⁄4 t MSG (optional)
- 1 1⁄2 c Broth
- 1 c Frozen pigs blood
- 2 t Sugar
- 3 Hot banana peppers
- 1⁄4 t Oregano (optional)
Cooking Dinuguan (blood stew)
1. Cover pork with water and simmer for 30 minutes.
2. Remove from brot dice.
3. Save 1-½ cups of broth.
4. In a 2-quart stainless steel or porcelain saucepan, heat oil and s garlic and onions for a few minutes.
5. Add pork, liver, patis, salt and saute for 5 minutes more.
6. Add vinegar and bring to a boil without stirring.
7. Lower heat and simmer uncovered until most of the liquid has evaporated.
8. Add broth.
9. Simmeri for 10 minutes.
10. Stiri in blood and sugar; cook until thick, stirring occasionally to avoid curdling.
11. Add hot banana peppers and oregano and cook 5 minutes more.
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