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Dinuguan (Blood Stew)

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      Title: DINUGUAN (BLOOD STEW)
 Categories: Pork
      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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