DINUGUAN (Blood Stew)

Servings: 4
Ingredients:

1 lb Pork, diced                         1 ts Salt
2 tb Oil                               1/4 ts MSG (optional)
2    Cloves  garlic, minced          1 1/2 c  Broth
1    Onion, diced                        1 c  Frozen pigs blood
1/4 lb Pork liver, diced                   2 ts Sugar
1/2 c  Vinegar                             3    Hot banana peppers
2 tb Patis (fish sauce)                1/4 ts Oregano (optional)

1. Cover pork with water and simmer for 30 minutes. Remove from broth and
dice. Save 1-1/2 cups of broth.

2. In a 2-quart stainless steel or porcelain saucepan, heat oil and saute
garlic and onions 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. 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 hot.

Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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