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Dinuguan (Blood Stew)
1 lb Pork, diced
2 tb Oil
2 Cloves garlic, minced
1 Onion, diced
1/4 lb Pork liver, diced
1/2 c Vinegar
2 tb Patis (fish sauce)
1 ts Salt
1/4 ts MSG (optional)
1 1/2 c Broth
1 c Frozen pigs blood
2 ts Sugar
3 Hot banana peppers
1/4 ts Oregano (optional)
Cover pork with water and simmer for 30 minutes. Remove from brot dice. Save 1-1/2 cups of broth.
In a 2-quart stainless steel or porcelain saucepan, heat oil and s garlic and onions for a few minutes. Add pork, liver, patis, salt and Saute for 5 minutes more.
Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.
Add hot banana peppers and oregano and cook 5 minutes more. Serve
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