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DINUGUAN

Ingredients:

1/2 kg MONTEREY LIEMPO
1/2 tsp salt
1/2 tsp pepper
300 g MONTEREY PORK BLOOD
2 cups water
1/2 cup cane vinegar
3 pc jalapeno pepper (siling haba)

Procedure:

  1. Season pork with salt and pepper.
  2. Put pork in casserole with 1 cup water and simmer until water evaporates.  Saute meat for 10 minutes or until edges of meat starts to turn brown on medium low heat.
  3. Add water. Cover and boil for 25 minutes.  Then add cane vinegar without sirring uncovered.
  4. Add swine blood, stir very slowly and simmer for 5 mintues.
  5. Add 3pcs jalapeno pepper to finish.

Makes 5 servings.

 
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