1 pound pork,diced
2 tbsp oil
2 cloves garlic,chopped
1 small onion,diced
1 pound pork intestine
2 tbsp fish sauce
1 tsp salt
1/2 cup cider vinegar
12 ounces fresh pork blood
2 green peppers
Cut the intestine in half so you could clean inside out with lemon or vinegar .Wash and put in a pot with 2 cups of water and cook for 25-30 minutes.Drain and diced and set aside.
Put the pork in a saucepan and add 3 cups of water. Simmer for 30 minutes on medium heat. Remove the pork from the broth and reserve 2 cups of the pork broth.
In a large pan, heat the oil and saute the garlic and onions for 2-3 minutes. Add the pork and intestine, fish sauce and salt. Saute for 3 minutes.
Add the vinegar and bring to a boil without stirring. Lower the heat and simmer, uncovered, until the volume of the liquid is reduced by half.
Add the reserved pork broth and simmer for 7-8minutes.
Stir in the pork blood . Continue cooking until the sauce has thickened, stirring continuosly to keep the blood from curdling, About 25-30 minutes.
Add the hot peppers andcook for 5 minutes more. You may add 1/4 cup coconut milk if you wish
Serve hot with steamed rice or puto.
Posted under DINUGUAN-with coconut milk
This post was written by admin on January 2, 2012
