Title: Dinuguan
Categories: Filipino Asian
Yield: 5 Servings

2	tb	Cooking oil
3	cl	Garlic, minced
1		Onion, minced
500	g	Pork head, boiled & diced
1		Pork heart, boiled & diced
100	g	Pork liver, diced
3/4	c	Native vinegar
2	c	Broth
1 1/2	c	Pork blood
1	c	Beef blood
4		Long green chillies
1	tb	Salt
1/2	ts	Vietsin (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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