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)

1. Cover pork with water and simmer for 30 minutes. Remove from brot

dice. Save 1-1/2 cups of broth. 2. 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. 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 (1-310-676-0492), formatted by Man Rothstein (1/24/94)