Pork Dinuguan Isaw At Tenga Ng Baboy Recipe

Cooking Directions

• STEP 1.In a pot, sauté garlic and onions until fragrant.
• STEP 2.Add the pork blood and simmer for 10 minutes.
• STEP 3.Add vinegar, water, and spices. Simmer for 30-40 minutes until the sauce thickens.
• STEP 4.Grill the pork intestines and pig ears until cooked.
• STEP 5.Slice the grilled pork intestines and pig ears into bite-sized pieces.
• STEP 6.Add the grilled pork intestines and pig ears to the pork blood stew.
• STEP 7.Simmer for another 10 minutes and season with salt and pepper.
• STEP 8.Serve hot with rice or puto.

Cooking Tips

• Make sure to clean the pork intestines and pig ears thoroughly before grilling.
• You can adjust the amount of vinegar and spices according to your taste preference.

Storage and Serving

• Store the pork dinuguan isaw at tenga ng baboy in an airtight container in the refrigerator for up to 3 days.
• Reheat before serving and garnish with chopped spring onions.