PORK DINUGUAN WITH LABONG (BAMBOO SHOOTS)

PORK DINUGUAN WITH LABONG/BAMBOO SHOOTS
Inspired by Ate Luisa Soriano’s Dinuguan (Planet Pancit in West Covina Ca)

Prep time: 10 minutes
Cooking time: 30 minutes
Yields: 6 servings with steamed rice

1 can bamboo shoots/or 1 lb fresh bamboo shoots, drained
4 tbsp cooking oil
2 lbs. lean pork, diced
1 large yellow onion, peeled and diced small
5 cloves garlic, minced
1 tbsp ground pepper
1 tbsp fish sauce
2 tbsp soy sauce
2 tbsp sugar
2 pcs dried bay leaves
2 to 3 cups pork stock
1 cup pork blood
¼ cup palm vinegar
3 banana peppers
1 tbsp pork cube seasoning

Drain and wash and rinse bamboo shoots well using cold water for several times until brine taste disappears. Set aside.
Meanwhile, heat the cooking oil for a minute then add pork.
Stir and cook for 7 minutes until pork is brown and soft.
Add onion, stir and cook for 3 minutes until soft. Add garlic and cook for 30 seconds.
Add ground pepper, fish sauce, soy sauce, sugar, bay leaves and pork stock.
Stir and bring to a boil. Cook for 3 minutes over high heat.
Add pork blood.
Adjust heat to “medium to low” and cook for 10 minutes stirring occasionally.
Add banana peppers.
Add bamboo shoots.
Add pork seasoning if using.
Slowly add palm vinegar.
Stir a few times to evenly distribute the vinegar into the dish.
Cover and cook for 5 minutes using low heat.
Turn off heat.
Serve with steamed rice.
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