Dinuguan at puto

is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.^[2] The term dinuguan comes from the Filipino word dugo meaning "blood".

I always eating dinuguan at Goldilocks bakeshop in Philippines, and we have a neighbor who was really a good to  cook when it comes to dinuguan..I was picky to buy that somewhere i don't know or how they make it..except my mother, goldilocks and our neighbor. And this time with my closest friend and she was helping me to make it and turns   good and my hubby (american) loves it..And I was proud of him because he loves dinuguan..

Here's the recipe:

Dinuguan Ingredients
1/2 kilo pork
1/4 kilo pork liver, diced
1 cup pig’s blood, frozen
2 tbsp oil
1 onion, diced
2 cloves garlic, minced
1/2 cup vinegar
2 tbsp patis
1 tsp salt
2 tsp sugar
3 jalapeno peppers

Dinuguan Procedure
1. Put pork in a saucepan and cover with water. Simmer for about 30 minutes. Remove from broth and dice. Save broth (about 1 1/2 cups) for later use.
2. Heat oil in a separate saucepan, then saute onion and garlic. Add diced pork, liver, salt and patis.
3. Put in vinegar and cover the pan. Let boil but do not stir. Redude heat, then simmer uncovered to let most of the liquid evaporate.
4. Add broth used in Step 1 and simmer for about 10 minutes. Pour in blood and sugar. Cook until the mixture is thick. Stir continuously to prevent the mixture from clotting.
5. Add jalapeno peppers and oregano. Cook for another 5 minutes. Serve hot with steam white rice and enjoy!

    entry for  Foodtrip