Pork Dinuguan sa Gata Recipe

Source: pinoykitchenette.com

1 kilo pork belly (chopped in small cubes)
2 cups pork blood
3 cups coconut milk
1/2 cup vinegar
5 pcs bay leaf
5 cloves garlic (minced)
1 onion (chopped)
3 pcs green finger chilis (siling haba)
1 tbsp sugar
ground pepper, to taste
salt (to taste)
2 tbsp cooking oil
1/2 cup water
3 tbsp calamansi juice

1. Add calamanci juice and about a 1/2 tsp of salt to the meat. Mix well.
2. Use a strainer for the pig’s blood to remove clots. (discard the clots). Set aside the blood in a bowl.
3. In a pan, saute onions and garlic in oil over medium heat. Add pork meat, saute for about 3 minutes.
4. Cover and let meat cook for about 10 minutes, or until water is almost dry.
5. Then add the coconut milk, vinegar, ground pepper, bay leaf. Cover and let boil for about 5 minutes.
6. Slowly stir in the pork blood. Continuously stir while you pour in the blood to avoid curdling.
7. Let boil. Season with salt and pepper.Then cover and cook for about 10 minutes more.

This is good for about 10 persons. You may serve this with “puto” or rice cakes.

Source: www.pinoykitchenette.com