PORK DINUGUAN – NO GINGER
Prep time: 10 minutes
Cooking time: 30 minutes
Yields: serves 6 with steamed rice
4 tbsp cooking oil
1 large onion, peeled and diced
5 cloves garlic, minced
½ tsp salt
½ tsp ground pepper
1 ½ lb combination lean pork and pork belly, cut into bite size pcs.
¾ cup pork blood combined with 2 tbsp palm vinegar
2 to 3 tbsp patis or fish sauce
½ cup palm vinegar
½ to 1 ½ cups of water
Saute onions for 2 minutes then add garlic and cook for 30 seconds.
Add pork and cook for 5 minutes until slightly brown.
Season with salt pepper and patis.
Add vinegar. Stir once, bring to boil and cook for 5 minutes without stirring.
Add water and cook until pork is tender.
Add pork blood and keep stirring.
Cook using medium heat between 5 to 12 minutes until pork blood is cooked.
Add water if you want to thin the sauce out.
Add chili peppers and cook for 2 minutes.
Serve with steamed rice or rice cakes.