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Title: Dinaguan
Yield: 1 Servings

Ingredients

      2 c  very fresh pork blood
      3 c  boneless pork meat
      3 c  internal parts - liver and
      1    so on
    1/2 c  vinegar mixed with
      1 c  water and
      1 tb salt.
      3 tb peanut oil.
      1 lg onion, peeled and sliced.
      4 cl garlic, peeled and crushed.
      3    whole jalapeno peppers

Instructions

Put the pork and vinegar mixture in a large, covered pot and bring to
a boil. Cook until the pork is tender, about an hour. Make sure
that it remains moist - add a little more water as is needed.

Just before the pork is done, in a frying pan, heat the oil, and
saute the onion and garlic until the onion is clear. When done, add
the mix to the pork, and cook for another 5 or 10 minutes.

If you got the pook blood in one of those plastic cartons, puree it
in a food processor/blender. Then, add a little of the blood at a
time to the pork slowly stiring it in. Maintain a slow boil.

After all the blood has been added, put in the peppers, and let the
mix cook for a few more minutes.

Serve hot with rice (of course). If you know what puto is, make some
with cheese.

If it turns out really good, give me a call and I'll be right over.

Tim Newsgroups: soc.culture.filipino

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