Recipe - Dinuguan (Blood Stew)

1 pound Pork, minced
2 tablespoon Oil
2 Cloves garlic, minced
1 Onion, minced
One fourth pound Pork liver, minced
One half cup Vinegar
2 tablespoon Patis (fish sauce)
1 teaspoon Salt
One fourth teaspoon MSG (optional)
1 One half cup Broth
1 cup Frozen pigs blood
2 teaspoon Sugar
3 Hot banana peppers
One fourth teaspoon Oregano (optional)

1. Cover pork with water and simmer for 30 minutes. Remove from brot dice.
Save 1One half cups of broth.

2. In a 2quart 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.

3. Add vinegar and bring to a boil without stirring. Lower heat and simmer
uncovered until most of the liquid has evaporated.

4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until
thick, stirring occasionally to avoid curdling.

5. Add hot banana peppers and oregano and cook 5 minutes more. Serve

Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (13106760492), formatted by Man
Rothstein (1/24/94)