Dinuguan with coconut milk ang lemongrass taste so much better if done properly.If using intestines make sure that you wash and cook it first separately ..
3 pounds butt, cut into 1/2-inch cubes
1 lemongrass stalk
3 garlic cloves,chopped
6 bay leaves
1 tsp freshly ground pepper
1 cup pig’s blood, strained
1/2 cup coconut milk
1/4 cup rice vinegar, or to taste
2 tsp salt, or to taste
green or red chile
1. In a large pot over high heat, combine the pork, lemongrass,garlic,bay leaves, and pepper with 4 cups water. Bring mixture to a boil, then lower the heat and simmer, skimming occasionally, until the pork is tender and most of the water is absorbed, about 40 minutes.
2. Remove the lemongrass and bay leaves. Add the blood, coconut milk,vinegar,salt, and chile. Cook for 10 minutes, or until the stew thickens. Taste and add more vinegar and salt, if needed.