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Title: Dinuguan
Categories: Filipino Asian
Yield: 5 Servings

2tbCooking oil
3clGarlic, minced
1 Onion, minced
500gPork head, boiled & diced
1 Pork heart, boiled & diced
100gPork liver, diced
3/4cNative vinegar
2cBroth
1 1/2cPork blood
1cBeef blood
4 Long green chillies
1tbSalt
1/2tsVietsin (MSG) (Ajinomoto)

Saute garlic in cooking oil, add onion, pork head, heart and liver. Pour in vinegar and boil uncovered, without stirring until vinegar has evaporated. Add broth, cover and simmer for 15 minutes. Strain pork blood. Set aside. Cut beef blood into small pieces. Pour in pork and beef blood, stirring continuously until thick. Drop in chilli. Simmer 5 minutes more. Season with salt and Vietsin. Serve with white rice.

Recipe from "Galing Galing", by Nora Diaz From: Glen Jamieson Date: 01 Sep 97 National Cooking Echo Ä

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