One dinner we had leftover dinuguan and A fry it dry the next morning. I love it! So I got into the habit of cooking bigger portions than usual of this hearty blood stew of fatty pork meat, liver and intestine so I can fry ‘em dry the next day. Eventually I cook it dry right away.
1/4 kilo pork with fat, diced
1/4 kilo of chitterlings
1 cup of pork liver, cubed and salted
about 1 1/2 cup of fresh pig’s blood, or a slab of coagulated pork blood (about 5in x 3in x 3in), mashed)
5 tbsp of minced garlic
1 large onion, diced
1/2 cup vinegar
1 green chili pepper
salt and pepper
Add the chitterlings in a pot of boiling water and boil for about 5 minutes. Get rid of the water, rinse and drain. Add about a liter of water to the pot and bring to boil. Return the chitterlings to the pot and wait till the water boils again. Add salt and pepper and simmer for an hour or more until tender. Slice, dice and set aside. (You may want to do this a day before and just refrigerate the cooked chitterlings.)
Cook pork in a pan over low to medium heat until its natural oil comes out. Move the pork to one side then throw in the garlic and fry until golden brown. Add the cooked chitterlings, mix all together and saute for about 2 minutes. Add salt, pepper and onions, and saute for another couple of minutes. Pour the vinegar and simmer for about 5 minutes without stirring. Adjust the taste, making it a bit salty for the blood later on.
Add in the pork blood, liver and chili pepper and cook with occasional stirring for about 5 minutes or until the sauce dries up. Serve with hot plain rice. Left-over may still be fried and you’ll be surprised it gets even better the next day!
Of course, you can always cook it the normal saucy way.