Title: Dinuguan (blood stew)
 Categories: Pork, Filipino, Dennis
      Yield: 4 Servings
 
      1 lb Pork, diced
      2 tb Oil
      2    Cloves  garlic, minced
      1    Onion, diced
    1/4 lb Pork liver, diced
    1/2 c  Vinegar
      2 tb Patis (fish sauce)
      1 ts Salt
    1/4 ts MSG (optional)
  1 1/2 c  Broth
      1 c  Frozen pigs blood
      2 ts Sugar
      3    Hot banana peppers
    1/4 ts Oregano (optional)
 
  1.  Cover pork with water and simmer for 30 minutes.  Remove from
  broth and dice.  Save 1-1/2 cups of broth.
  
  2.  In a 2-quart stainless steel or porcelain saucepan, heat oil and
  saute garlic and onions for a few minutes. Add pork, liver, patis,
  salt and MSG. Saute for 5 minutes more.
  
  3.  Add vinegar and bring to a boil without stirring.  Lower heat and
  simmer uncovered until most of the liquid has evaporated.
  
  4.  Add broth.  Simmer for 10 minutes.  Stir in blood and sugar;  cook
  until thick, stirring occasionally to avoid curdling.
  
  5.  Add hot banana peppers and oregano and cook 5 minutes more. Serve
  hot.
  
  Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4
  
  Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by
  Manny Rothstein (1/24/94)