Dinuguan

INGREDIENTS:
1 k. of pork belly, cut into small cubes
250 g. of pork liver
4 c. of pig’s blood
3 chili peppers (siling haba)
1 head of garlic, crushed and minced
3 onions, halved and sliced thinly
1 thumb sized ginger
1 pouch of sinigang mix good for 1 liter of broth
1 bay leaf
salt OR knorr cubes
pepper (optional)
1 tbsp. of cooking oil

COOKING INSTRUCTIONS:

1. Refrigerate the pig’s blood until needed.
2. Heat a heavy casserole.
3. Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
4. Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
5. Add the onions, chili peppers, bay leaf and Sinigang mix and continue cooking until the onions are transparent.
6. Season with salt and pepper, if using.
7. Pour in just enough water to cover.
8. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
9. Add more water, a little at a time, if the liquid dries up before the pork is cooked.
10. Meanwhile, minced the liver.
11. Season with a little salt.
12. When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
13. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
14. Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.
15. Add more salt/knorr cubes if necessary.

Serve hot with puto (sweet rice cakes) or steamed rice.

Warning: This recipe is high in uric acid and cholesterol.