Title: Dinaguan
Categories: Filipino Organs Pork
Yield: 1 Servings

2	c	VERY FRESH pork blood
3	c	Boneless pork meat
3	c	Internal parts - liver and
		So on
1/2	c	Vinegar mixed with
1	c	Water and
1	tb	Salt.
3	tb	Peanut oil.
1	lg	Onion, peeled and sliced.
4	cl	Garlic, peeled and crushed.
3		Whole jalapeno peppers

Put the pork and vinegar mixture in a large, covered pot and bring to a boil. Cook until the pork is tender, about an hour. Make sure that it remains moist - add a little more water as is needed.

Just before the pork is done, in a frying pan, heat the oil, and saute the onion and garlic until the onion is clear. When done, add the mix to the pork, and cook for another 5 or 10 minutes.

If you got the pook blood in one of those plastic cartons, puree it in a food processor/blender. Then, add a little of the blood at a time to the pork slowly stiring it in. Maintain a slow boil.

After all the blood has been added, put in the peppers, and let the mix cook for a few more minutes.

Serve hot with rice (of course). If you know what puto is, make some with cheese.

If it turns out really good, give me a call and I'll be right over.

Tim Newsgroups: soc.culture.filipino

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