DINUGUAN

DINUGUAN

INGREDIENTS:

• 1/2 liempo (pork belly), sliced into desired pieces
• 1/2 pork innards (liver, kidney or intestines)
• 1/2 cup vinegar
• 2 pieces laurel (bay leaf)
• 2 pieces cloves
• star anise, break off and use only 1 piece from whole
• 4 to 5 pieces oregano leaves
• 2 to 3 pieces pork blood, add 1/2 cup vinegar right away
• 1 teaspoon crushed garlic
• 1/2 cup sliced onions
• oil for sauteing
• 1/4 cup vinegar
• 2 to 3 pieces siling pangsigang (green finger chilies)
• salt, pepper and sugar, to taste

PROCEDURE:

1. In a nonreactive bowl, marinate the liempo and innards in the vinegar and spices (laurel, cloves, star anise0 for about 30 minutes.

2. Transfer the mixture into a pot then cook over low fire until tender nearly dry. Set aside.

3. Mix and blend thoroughly the oregano leaves with the blood to extract oregano juice and remove the lumps from the blood. Strain the blood mixture to remove the oregano and coagulated blood.

4. In a pot, saute garlic and onions in a small amount of oil and add about 1/4 cup vinegar or more to the garlic -onion mixture.

5. Slowly add strained blood and mix continuously to prevent premature coagulation. Stir blood-vinegar mixture until it boils and turn down heat. Let simmer until cooked.

6. Add the previously cooked meat mixture.

7. Add green finger chillies and simmer until the chilies are cooked.

8. Season with salt, pepper and sugar. Taste and correct seasoning. Remove from heat.

Surprise your loved ones and friend with my yummy recipe

It's easy to prepare and easy to cook.