Dinuguan (Filipino Pig's Blood Stew)
This is the healthy version of my Dinuguan. Less fat and no Pig's cheeks or pig entrails. Just plain pork meat with less fats.
2 cups or tubs of fresh pig's blood
2 pounds pork butt or shoulder, diced 3/4"
1 pound pig's ears, boiled tender, diced 3/4"
7 cloves garlic, crushed
1 small yellow onion, sliced
1 1/2 teaspoons black peppercorns, crushed
1 cup coconut or white vinegar
1 tablespoon salt
1 tablespoon fish sauce
3 tablespoons cooking oil
1 teaspoon ground oregano or whole oregano
3 laurel leaves
5 Jalapeno peppers
In a big bowl, mix the diced pork butt or shoulder, freshly pounded black peppercorns, vinegar, and salt. Marinate for 30 minutes.
In a large wok, brown the marinated pork with cooking oil on high heat for 10 minutes or until pork is cooked and tender.
Add the oregano and bay leaves, then pour the pig's blood and do not stir. Wait until it starts boiling before stirring. Cook for 1o minutes on medium heat. Lower heat and simmer for 5 minutes.
* Serve hot with a Filipino steamed rice cake called Puto or with plain steamed rice.