Not everyone can stomach food that is made from blood. I, for one, can eat dozens of morcilla links and betamax sticks, but dinuguan is an entirely different story.
• 1 kl. pork shoulder, cubed
• ½ kl. pork large intestine, cleaned thoroughly (optional)
• 1 to 1½ cups pig blood
• 2 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
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.
