Dinuguan (Pork Blood Stew)
Philippines
Published method, 8 steps.
Ingredients
- 3 cups (700 g) ½-inch cubed boneless pork butt with fat
- 3 tablespoons lard or peanut oil
- ½ cup (120 ml) vinegar mixed with 1 cup (240 ml) water and 1 tablespoon salt
- 1 medium-sized yellow onion, peeled and sliced
- 1½ cups (360 ml) pork blood (Ideally from Vietnamese, Filipino or Western European markets)
- 3 cloves garlic, peeled and crushed
- 2 hot jalapeño peppers, seeded and chopped
Ralff Nestor Nacor · CC BY-SA 4.0