Bloody Pork or also know as a "Dinuguan" is a Filipino savory stew of meat one of Henry James Banayat favorite dish. One time when we did video call in Google Hangout, I was having my dinner then, and he asked me, "what are you eating?" and I told him, "Dinuguan!", he immediately ended our conversation call. When I called him back and asked him, "what's the matter, did I said something wrong??" he said "you're making me hungry!!!".. lol
That's the influence of Dinuguan.. Well If you want to learn how to cook this dish. follow the instruction below.
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
Instructions:
1. Heat the oil in a cooking pot.
2. Saute the garlic, onion, and ginger.
3. Add the intestine. Saute for 3 minutes.
4. Add the pork. Cook until light brown.
5. Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.
6. Pour the vinegar in the cooking pot. Let it re-boil.
7. Add the banana peppers. Cook for 3 minutes.
8. 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. I preferred to boil in 30 mins.
9. Add salt and pepper to taste.
10. If you're done.. send me some bowl of your Dinuguan in this address 134 Ilang Ilang Alley Central Fairview Baguio City, Philippines and I am the one who's going to judge it. lol
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