Blood stew, anyone?

Does anyone up for a blood stew? Have you eaten a pork blood stew before? For some of you, you will find it gross that it makes your stomach turn around but it’s quite good actually. When you taste it, you won’t even know its blood. For first timer, my advice is, do not think while eating it!

Pork blood stew or “Dinuguan” as the Filipinos call it is cooked using pork blood and pork meat or some would use pork entrails. To cook this you have to slice the meat into small cubes and set that aside, mince a few gloves of garlic, dice an onion, ginger, and chopped shallots. You can put a tablespoon of vinegar on the blood (optional). To cook this you should preheat the pan. Add two tablespoon of oil, sauté the garlic, onion and ginger then put the pork meat. Let it simmer for 10 minutes. Season it with salt, pepper and soy sauce then slowly pour the pork blood while constantly stirring to avoid clumping. Stir it until the blood turns black and reduce it to 40 percent. You can add chopped shallots and voila! Your pork blood stew is served; this is best eaten with “puto” (rice cake)!