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Dinoguan
1/2 kilo pork ( diced )
1/8 kilo pork liver ( diced )
1 small head of garlic ( minced )
1 small onion ( minced )
2 pieces laurel leaves
3 table spoons oil
1/2 cup vinegar
3 tablespoons patis ( fish sauce )
2 cups stock
1 cup pig blood ( frozen )
4 long green peppers
2 tea spoons sugar
1 tea spoon salt
1/2 tea spoon 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 without stirring.
Lower heat and allow simmering uncovered until most of the 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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