Pork Dinuguan

• Meat

  • 1 piece Pork
  • 1 lb Pork large intestine
  • 2 lb Pork shoulder

• Produce

  • 2 pieces Banana pepper
  • 6 cloves Garlic
  • 2 Thumbs ginger
  • 1 Yellow onion, medium

• Baking & Spices

  • 1 Salt and ground black pepper

• Oils & Vinegars

  • 3/4 cup Cane or white vinegar
  • 3 tbsp Cooking oil

• Liquids

  • 2 cups Water

• Other

  • 1 to 1½ cups pig blood

Found on panlasangpinoy.com

Description

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

Directions

• 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.
• 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.
• 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.
• Serve with puto. Share and enjoy!

Nutrition