Sunday, September 5, 2010


One of Grandma’s specialty is dinuguan. Once you taste her recipe you will surely love it.

3 cups cubed boneless pork ½ inch cubes
1 ½ cups pork blood
3 tbs. oil
½ cup vinegar
1 cup water
1 tbs. salt
1 medium onion sliced
3 cloves garlic crushed
2 pcs. hot peppers chopped

1. In a pot, place the pork and add the vinegar mixture.
2. Bring to a boil and simmer. Cook until the pork is tender – approximately an hour.
3. Heat a frying pan and add the oil. Sauté the onion and garlic until the onion is clear.
4. Add the oil, garlic, and onion to the boiled pork and continue cooking for 5 to 10 minutes.
5. Puree the pork blood in a food processor. Add pureed blood to the pork little by little at a time, continously stirring the mixture while adding, and then bring to a boil.
6. Add the chopped pepper and simmer uncovered to reduce the sauce for a few minutes more. Serve hot.

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