DINOGUAN recipe, Filipino Recipes

½ kilo pork (diced) 1/8 kilo pork liver (diced) 1 small head of garlic (minced) 1 small onion (minced) 2 pieces laurel leaves 3 tablespoons oil ½-cup vinegar 3 tablespoons patis (fish sauce) 2-cups stock 1-cup pig blood (frozen) 4 long green peppers 2 teaspoons sugar 1 teaspoon salt

½ teaspoon black pepper

In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. In a casserole, heat oil and saute garlic and onion for a minute. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. Add in vinegar and bring up to a boil withoutstirring. Lower heat and allow simmering uncovered until most ofthe liquid has evaporated. Add in stock and allow simmering for 5 minutes. Add in blood, sugar and long green peppers. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling. Serve hot with puto.

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