DINUGUAN

Ingredients:

1/2	kg	MONTEREY LIEMPO, sliced 1/2 inch thick
1/2	tsp	iodized fine salt
1/2	tsp	pepper
2	cups	water
2	tbsp	cooking oil
1	pc	onion, sliced
6	cloves	garlic, crushed
1/2	cup	cane vinegar
300	g	MONTEREY PORK BLOOD
3	pc	siling haba (finger peppers)

Procedure:

Season pork with salt and pepper. Put pork in a casserole/wok with 1 cup water and simmer until water evaporates. Set meat aside.
In the same casserole/wok, heat oil. Saute onion and garlic. Add meat and saute for 10 minutes or until edges of meat start to brown.
Add remaining water. Cover and simmer for 25 minutes then add vinegar without stirring uncovered for about 5 minutes.
Add pork blood. Stir very slowly and continue to simmer for 5 minute. Add siling haba.

Makes 4-5 servings.

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