Dinuguan, a Filipino stew made with pig’s blood

Ingredients

• 1 kg of pork offal
• One pig’s ear
• 1 crushed and chopped clove of garlic
• 1 finely chopped onion
• 3 tomatoes, cut into small pieces
• 250 ml of pig blood
• 2 long hot peppers
• 125 ml of vinegar
• 1/2 cup of salt
• 1 tablespoon of oregano
• 2 tablespoons of fish sauce

Clean the pig’s offal and ear, then boil them for a while in a small amount of water. Drain them and cut them into small pieces.

Bring back the garlic, onions, and tomatoes, then add the chopped offal. Season with fish sauce.

Let it simmer for a moment, then pour in 500 ml of the pork cooking broth. Cover and bring to a boil, then add the oregano.

Pour the in and stir gently, making sure the broth doesn’t boil, to prevent the blood from coagulating. Since the blood can sometimes be salty, taste and add salt if needed.

Once the blood broth has been simmering for a while, season it with vinegar just before it comes to a boil, without stirring. Add the hot peppers and then turn off the heat.