Tinumis a Bulacan Style Dinuguan (Pork Blood Stew)

In a typical dinuguan, vinegar is one of the main ingredient because it is an agent that helps remove blood odor, germs and prevents the blood to clot but the province of Bulacan they use sampalok because they are abundant with this fruit. Even though its color is black and doesn't sound appetizing you will crave it once you taste it. It's a healthy dish that is rich in protein. Filipinos thought of a way on how to make a dish from pork's blood because they didn't want to waste any parts of the pork. It is also cheap and easy to cook.

photo source: angsarap.net

Ingredients

750 g pork belly, sliced into small cubes

1 1/4 cups pigs’ blood

3 cups water

6 green finger chillieschilies

1 whole garlic, minced

1 large onion, finely chopped

20 g packet Sinigang mix

salt

freshly ground pepper

Procedure:

• In a pot heat up oil and sauté garlic and onion, wait until the onion becomes soft or transparent.

• Add the meat and wait until it turns to light brown.

• Then pour the water and mix in the sinigang mix and simmer for 30 minutes.

• After 30 minutes, slowly put in the blood and simmer for 20 minutes.

• While simmering add the chilies and season with salt and pepper.

• Lastly is to enjoy and serve while it is still warm.

Source: angsarap.net