Dinuguan (Filipino Pork Blood Stew)

Ingredients

• 1.5 lb (700g) pork belly, cubed
• 2 tbsp vegetable oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 tbsp grated ginger
• 2 cups (480ml) water
• 1.5 cups (360ml) fresh pork blood
• 3/4 cup (180ml) white vinegar, divided
• 2 long green chilies
• Salt and black pepper to taste

Before you cook

• Cube the pork belly.
• Chop the onion and mince the garlic and ginger.
• Stir 2 tablespoons of the vinegar into the pork blood and set it aside.

Steps

1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic and ginger and cook until fragrant, about 2 minutes.
3. Add the pork belly and brown it on all sides, about 8 minutes.
4. Pour in the water and bring to a boil.
5. Reduce the heat and simmer, covered, for 25 minutes, until the pork is tender.
6. Lower the heat so the pot is barely simmering.
7. Pour in the blood mixture slowly, stirring gently and continuously.
8. Simmer gently for 3 minutes, until the sauce thickens and turns dark brown.
9. Pour in the remaining vinegar without stirring.
10. Let it simmer untouched for 3 minutes.
11. Stir the vinegar into the stew.
12. Add the green chilies and season with salt and pepper.
13. Simmer for 5 more minutes, until the sauce is thick and glossy.
14. Serve hot with steamed rice or puto.