Dinuguan
Recipe
Serves
2-3
Ingredients
2 lbs. pork shoulder, cubed
1 lb. pork large intestine, cleaned thoroughly (optional)
1 to 1½ cups pig blood
2 to 3 pieces banana pepper
2 thumbs ginger, minced
1 medium yellow onion, diced
6 cloves garlic, crushed and chopped
2 cups water
¾ cup cane or white vinegar
1 piece pork cube (optional)
3 tablespoons cooking oil
Salt and ground black pepper to taste
2 lbs. pork shoulder, cubed
1 lb. pork large intestine, cleaned thoroughly (optional)
1 to 1½ cups pig blood
2 to 3 pieces banana pepper
2 thumbs ginger, minced
1 medium yellow onion, diced
6 cloves garlic, crushed and chopped
2 cups water
¾ cup cane or white vinegar
1 piece pork cube (optional)
3 tablespoons cooking oil
Salt and ground black pepper to taste
Directions
1.Heat the oil in a cooking pot. Saute the garlic, onion,
and ginger. Add the intestine. Saute for 3 minutes. Add the pork. Cook until
light brown.
2. Pour the water in and add the pork cube. Let it boil.
Simmer until the pork becomes tender. Pour the vinegar in the cooking pot. Let
it re-boil.
3. Add the banana peppers. Cook for 3 minutes. Stir-in
the pig blood and make sure to continuously stir during the first minute to
avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes. Add
salt and pepper to taste.
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