Dinuguan

Ingredients

• 3 cups boneless pork butt with fat
• 3 tablespoons lard
• 1 yellow onion
• 1½ cups pork blood
• 3 cloves garlic
• 2 hot jalapeño peppers

Steps

1. Place the pork in a 4-quart (560 ml) covered stove-top casserole dish.
2. Add the vinegar mixture.
3. Bring to a boil.
4. Reduce the heat.
5. Cook, covered, for about an hour, until the pork is tender.
6. Make sure that the liquid doesn't dry out.
7. Add more water if necessary.
8. Heat a frying pan.
9. Add the lard or oil.
10. When the oil is hot enough, sauté the onion and garlic until the onion appears translucent.
11. Remove from heat.
12. Add the oil, garlic, and onion to the pork.
13. Continue cooking for 5 minutes.
14. Purée the pork blood in a food processor.
15. Add the blood to the pork gradually while stirring the mixture.
16. Bring to a boil.
17. Add the chopped pepper.
18. Simmer uncovered to reduce the sauce until desired thickness is achieved.
19. Keep covered.
20. Serve hot.