Title: Dinuguan (Blood Stew)
Categories: Pork Filipino Blank
Yield: 4 Servings

1	lb	Pork, diced
2	tb	Oil
2		Cloves garlic, minced
1		Onion, diced
1/4	lb	Pork liver, diced
1/2	c	Vinegar
2	tb	Patis (fish sauce)
1	ts	Salt
1/4	ts	MSG (optional)
1 1/2	c	Broth
1	c	Frozen pigs blood
2	ts	Sugar
3		Hot banana peppers
1/4	ts	Oregano (optional)

1. Cover pork with water and simmer for 30 minutes. Remove from brot dice. Save 1-1/2 cups of broth.

2. In a 2-quart stainless steel or porcelain saucepan, heat oil and s garlic and onions for a few minutes. Add pork, liver, patis, salt and Saute for 5 minutes more.

3. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.

4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.

5. Add hot banana peppers and oregano and cook 5 minutes more. Serve

Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)

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