Dinuguan (Pork Blood Stew)

Instructions

1. Heat cooking oil in a large pot over medium heat. Sauté garlic, onion, and ginger until fragrant.
2. Add pork shoulder and liver to the pot. Cook until the meat is browned on all sides.
3. Pour in vinegar and let it simmer without stirring for about 5 minutes to cook off the acidity.
4. Add water, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and let it simmer for 30 minutes or until the pork is tender.
5. Slowly pour in the pork blood while stirring continuously to prevent it from curdling. Simmer for another 10 minutes.
6. Add green chili if using, and adjust seasoning with more salt and pepper if needed. Simmer for an additional 5 minutes.
7. Remove from heat and let it rest for a few minutes before serving.

Prep

• Strain pork blood to remove clots and impurities.