Dinuguan, a pork stew made with blood

Ingredients

• 700 g of pork back, boneless, with its fat, cut into 1.5 cm cubes
• 3 tablespoons of bacon fat or peanut oil
• 120 ml of vinegar mixed with 240 ml of water and 1 tablespoon of salt
• 1 medium yellow onion, peeled and finely chopped
• 360 ml of pig blood
• 3 cloves of garlic, peeled and crushed
• 2 hot jalapeño peppers, seeded and chopped

Place the pork in a 4-liter pot that will go on the stove, along with the vinegar mixture. Bring to a boil, then reduce the heat.

Cover and cook for about 1 hour, or until the pork is tender. Make sure the liquid doesn’t completely evaporate; add more water if needed.

Heat a pan and pour in the bacon or oil paint.

When the fat is hot, add the onion and garlic and cook until the onion is translucent. Remove from heat.

Add the oil paint, garlic, and onion to the pork and continue cooking for 5 minutes.

Combine the pork blood in a food processor.

Gradually add the blood to the pork, stirring constantly, then bring to a boil.

Add the chopped hot peppers and simmer uncovered until the sauce reaches the desired consistency. Serve hot.