Dinuguan
1 kilo combination of pork intestines, liver, sirloin (bite size pieces)
1/4 cup chopped red garlic
1/4 cup chopped red onion
1/3 cup chopped ginger
1 1/2 cup pork blood preserved in vinegar
salt and pepper to taste
oil
a hand full of long green chili
Heat oil in a shallow pan in medium heat. Saute garlic, onion and ginger. Add pork and cook until tender.
Add pork blood, simmer until it thickens. Season with salt and pepper. Add the chilis just after turning off heat.
Serve warm with steaming white rice or puto.
There are two kinds of dinuguan, dry and soup version. According to most it has something to do with ethnicity. The dry version is made by Ilocanos and the soup version by Ilonggos.
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