Dinuguan (Pork Blood Stew)

Name: Dinuguan (Pork Blood Stew)
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

| Cuisine of the Philippines

Category: Stew · Serves 10

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

Instructions

Not listed yet.

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