Dinuguang Baboy
(Pork
Blood Stew)
Ingredients:
½ kilo
pork, cut into cubes
1½ cups
pig’s blood
10 cloves
of garlic, minced
1 medium
bulb onion, chopped
6
tablespoons fish sauce
15 pieces
unripe tamarind fruits
white
vinegar
table
salt
long chili (siling haba)
cooking
oil
water
Cooking
Instructions:
Put pork
and about half a cup of water in a pot.
Add a pinch of table salt and heat to boiling. Let the water evaporate then switch to medium
or low flame. Allow the pork to be fried
in its own fat until medium brown. Add
oil if necessary. Scoop up the pork,
drain and set aside. Toss the garlic in
the pot and sauté until golden brown.
Add onions and stir until tender.
Put fish sauce and stir in the pork.
Add half a cup of water and place the unripe tamarind on top of the
mixture. Cover and simmer over low heat
until the tamarind fruits are soft. Get
the tamarind fruits and mash on a bowl together with some of the liquid from
the pot. Drain the extract into the
pot. Repeat three times making sure that
none of the seeds or peels of the fruits are mixed with the pot mixture. Add the pig’s blood into the mixture with
stirring. Cover and let the mixture
simmer over low or medium heat. Stir the
mixture occasionally to prevent burning the blood. Once the blood is dark-colored, balance the
saltiness with the acidity by using white vinegar and table salt. Add long chili and continue to simmer
until the mixture thickens or until the blood is fully cooked.
This
recipe will serve up to four people.
