How to make dinuguan

Ingredients:

• Pork intestines - all small intestines from one pig
• Cooked port fat - 1/4 of intestines volume
• Pigs blood - 1 litre
• Onion - 1 medium
• Garlic - 5-6 cloves
• Ginger - onion sized piece
• Lemongrass - small bunch of thin leaves
• Medium green chilli - 5 fruits
• Soy sauce - 1/2 cup
• 4% vinegar - 1/3 cup
• Water - half litre
• Black pepper - 1/2 tsp
• Chicke flavours/MSG - 1 tsp
• Oil for cooking - 3 tbsp

I hope you have cleaned small intestines. If yes, boil them for 5 min, until they lose all red colour. If they are not cleaned - ask your butcher to clean them and then return here.

Remove any glands from the connective tissues of the intestines.

Finely slice vegetables and pork fat. Slice pork intestines.

Add 2 tbsp of vinegar to the blood. Add lemongrass and break down all clotted chunks. Then push it through some thin mesh.

In a wok preheat oil and fry onion with garlic until translucent. Add ginger and cook one more minute. Add intestines and cook them for 5 min, stirring every so often. Add soy sauce and leftover vinegar. Add black pepper and chicken spice. Add pork fat and water and cook for 5 more minutes

Add blood, chilli, bring to a boil and switch off the heat.

Serve with rice and enjoy.

Watch our video about dinuguan, it shows all the details of how dinuguan was cooked in a real Filipino province