Dinuguan

Ingredients

• ¹/₂ kilo pork kasim or foreshank
• ¹/₄ kilo pork liver
• 2 ¹/₂ cups pork blood
• ²/₃ vinegar
• 4 tablespoons oil
• 2 tablespoons garlic, minced
• 1 big onion, chopped
• 4 cups meat broth
• 1 ¹/₂ teaspoons salt
• 1 teaspoon sugar
• 1 bayleaf
• ¹/₄ teaspoon pepper
• 1 bayleaf
• 3 pieces green sili

Cooking Instructions

1. Cook kasim and liver in water until tender.
2. Cut kasim and liver into small (less than bite-sized) portions.
3. Combine pork blood and half of the vinegar.
4. Saute garlic and onions in a saucepan.
5. Add the chopped pork and liver to the saute.
6. Add all the vinegar into the pan.
7. Bring to a boil but do not stir.
8. Add the broth from the previous boil.
9. Add blood mix and sili.
10. Simmer and stir until sauce becomes thick.