Dinuguan
Ingredients
3 1/2 to 4 pounds pork shoulder, boiled until soft then diced (You can choose any kind of pork.)
3 to 4 tablespoons cooking oil
1 head garlic, minced
1 medium onion, chopped
1 tomato, chopped
½ to ¾ cup white vinegar
10 ounces liquid pork blood (This is available in the freezer section of some Asian stores. It is better thawed before cooking.)
1 1/2 tablespoons salt
½ teaspoon ground pepper
3 to 4 teaspoons sugar
4 to 5 green pepper (Serano or Jalapeno, depending on your preference)
Instructions:
Fry the minced garlic in cooking oil until light brown. Remove half of the fried garlic and set aside. (You will need this to garnish the cooked dinuguan later.) Add onion and tomato, sauté for one to two minutes. Add the boiled diced pork. Stir thoroughly. Add one tablespoon salt. Stir. Pour enough pork broth (broth from pork shoulder boiled earlier) to submerge the pork meat. Boil. Cover. Reduce the heat. Simmer for about 30 minutes or until the pork is tender, stirring occasionally. Make sure to add broth to avoid drying up of the liquid. Then add the vinegar, let it boil without stirring. Do not cover. Then, stir after 3 to 4 minutes of boiling. Turn down the heat. Cover and simmer for 5 to 7 minutes. Add pork blood. Stir continuously to prevent the curdling of the blood and to make the dinuguan thicker. Cook for 10 minutes. Add 3 to 4 teaspoons sugar. Add salt and ground pepper according to your taste. Then add 4 to 5 green pepper, simmer for one minute. Turn off the heat, then sprinkle on the cooked dinuguan the remaining half of fried garlic.