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