Wednesday, October 8, 2008


Dinuguan or Pork Blood Stew is one of the family's favorite...(we all do love to eat *wink*)

I don't know if frozen pork's blood is available on supermarkets. But on our local market, the butcher will give the blood from freshly slaughtered pig for free when you buy pork from them.

Some people might think that eating something with blood is kinda gross, well if they only knew how yummy this dish is... they have to give it a try first! *big grin*

Dinuguan na may Labong
(Pork Blood Stew with Bamboo Shoots)

the ingredients:
1/2 kl pork, diced
1/2 kl bamboo shoots, cut into strips
4 long green peppers
2 cups pork blood
6 cloves garlic, minced
1 red onion, sliced
1/2 cup vinegar
2 tablespoon soy sauce
salt & pepper
3 cups water
cooking oil

here's how:

On a casserole, saute garlic and onion.
Add the pork, stir well until the pork turns to light brown
Season with soy sauce, vinegar, salt and pepper.
(you can change the amount of seasonings depending on your taste)
Mix well and simmer for about 3 minutes.
Add water, bring to boil.
Reduce the heat and simmer until the pork is cooked.
Add the bamboo shoots and cook for another 5 minutes.
Slowly pour in the pork's blood while continuously stirring to avoid curdling.
Add the green pepper.
Simmer for about 5 minutes, stir occasionally.
Serve hot with steamed rice or puto (rice cake)

Tip of the Day!

You can use banana heart instead of bamboo shoots.

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