I cooked Dinuguan with my grandma Schon. It was delicious.
Kyle Schon is 9 years old. He is the son of Carl and Carlyn Schon of Spokane, Wa. When Grandma Anita visited them he asked to cook his favorite food, the Dinuguan.
lb Pork diced t 2 tb Oil 2 Cloves garlic minced 1 Onion diced 1 c Frozen pigs blood 1/4 lb Pork liver diced 2 ts Sugar 1/2 c Vinegar 1 or 2 jalapeno pepper 2 tb Patis (fish sauce)
Saute garlic, onions and the pork until brown. Add 2 cups of water and the vinegar. Season with the patis, salt and pepper.
Bring to a boil and then simmer for 30 minutes. Add the blood and boil again and then simmer for another 15 minutes.
Serve hot with rice. ***
In a 2-quart stainless steel or porcelain saucepan heat oil and saute garlic and onions for a few minutes. Add pork liver patis salt and MSG. Saute for 5 minutes more.
Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick stirring occasionally to avoid curdling.
Add hot banana peppers and oregano and cook 5 minutes more. Serve hot. Preparation Time: 15 minutes Cooking time: 50 minutes Serves 4.
note: Stir only after the vinegar boils or it will taste vinegary.
