Filipino Dinuguan Pork Braised in Vinegar and Blood

What you need

• 2 tbsp neutral oil
• 1 onion, finely chopped
• 6 cloves garlic, minced
• 3 cm fresh ginger, minced
• 500 g (1 lb) pork belly, cut into 2-3 cm pieces
• 2 tbsp fish sauce
• 120 ml (1/2 cup) cane vinegar, or white vinegar
• 3 dried bay leaves
• 480 ml (2 cups) water
• 250 ml (1 cup) fresh pork blood
• 4 long green chilies, also sold as siling haba
• 1 tsp sugar, optional
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Heat the oil in a heavy pot over medium heat. Cook the onion, garlic and ginger until soft and fragrant, 3-4 min.

2. 2

   Add the pork and fry, stirring now and then, until it is no longer pink outside and some fat has rendered, 5-8 min.

3. 3

   Add the fish sauce, then pour in the vinegar. Do not stir for 2-3 min while it boils, so the harsh edge cooks off.

4. 4

   Add the bay leaves and water and bring to a boil. Cover and simmer on low heat until the pork is tender, 35-45 min.

5. 5

   Stir the blood well to break up any clots. Turn the heat to low and pour it in slowly, stirring all the time.

6. 6

   Keep stirring gently as the sauce darkens and thickens into a smooth gravy, 10-12 min. Do not let it boil hard or it will turn grainy.

7. 7

   Add the chilies and the sugar, then season with salt and pepper. Simmer 5 min more.

8. 8

   Taste and sharpen with a splash more vinegar or fish sauce if needed. Serve hot with steamed rice.

Imported from yummykitchentv.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.