MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dinuguan (Blood Stew)
 Categories: Pork, Stews, Offal, Chilies
      Yield: 4 Servings
 
      1 lb Pork; diced
      2 tb Oil
      2 cl Garlic; minced
      1 lg 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)
 
  * Banana peppers are *very* mild. For heat substitite with
    Hungarian Wax peppers.
  
  Cover pork with water and simmer for 30 minutes. Remove
  from broth and dice. Save 1-1/2 cups of broth.
  
  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.
  
  Add vinegar and bring to a boil without stirring. Lower
  heat and simmer uncovered until most of the liquid has
  evaporated.
  
  Add broth. Simmer for 10 minutes. Stir in blood and
  sugar; cook until thick, stirring occasionally to avoid
  curdling.
  
  Add hot banana peppers and oregano and cook 5 minutes
  more.
  
  Serve hot.
  
  Recipe by Dennis Santiago, TWS bbs
  
  Formatted by Manny Rothstein (1/24/94)
 
MMMMM