Dinuguan or Pork Blood Stew, Do You Have That Vampire Instinct?

This Filipino Recipe made a shocking impression to the world because it uses pork blood as its main component.  It sends an alarming signal and curiosity to some,  but try this dish and be amazed on how it taste.  It is usually paired with puto or white rice then tada it goes a long long way.

This is a challenging food to eat for  some but a fabulous food to the Filipino community.   Just imagine a little kid eating this dish with his bare hands and the scattered traces of blood around his mouth.  It reminds me of a horror movie.  You can try it and you'll see how delicious it taste.


Ingredients:

1 kg pork intestines or pork meat
1 or 1/2 onion head cut for sauteing
6 cloves garlic (crushed)
3 tomatoes(cut into small cubes) or 1 can (250g) tomato sauce
3 pcs siling labuyo (jalapeno)
1- 1/2 fresh pork blood (strained)
1 Chayote cut into cubes
Vinegar, vetchin and patis (fish sauce)
Water

Procedure:

Clean the intestine and boil it for a few minutes.  Cut into tiny pieces.

Saute the garlic with oil until brown then add the onions then the  tomatoes or tomato sauce.  Next add the pork intestines or pork.  Add 2 spoons of patis or fish sauce.  Let boil for a few minutes then add about 2 cups of water.  Closed the lid and let it boil.  If it dries up and the meat is not yet tender add more water.

Add the strained pork blood if the meat is almost tender, mix while it is not boiling to avoid crumbling or solidification then add the jalapeno (siling labuyo).  When it is almost boiling add vinegar according to taste.  Mix upon boiling. Simmer, taste and serve.