Dinuguan Laman-Loob (Blood Stew)

Ingredients for Dinuguan Laman-Loob (Blood Stew)

• 10 oz pork blood
• 1 lb pig's heart, diced
• 1/4 lb pig's liver, diced
• 1 lb pig's small intestine, cleaned, boiled until tender, and sliced
• 1/2 cup white vinegar
• 2 tsp cooking wine
• 1 tbsp powdered tamarind soup base mix (sinigang sa sampaloc mix)
• 1 tbsp fish sauce
• 4 garlic cloves, minced
• 1 medium onion, diced
• 1 cup water
• 4–5 long green chilies
• 3 tbsp cooking oil
• Ground black pepper, to taste

How to cook Dinuguan Laman-Loob (Blood Stew)

1. 1.Heat oil in a large pot and sauté garlic and onion until fragrant.
2. 2.Add heart, liver, and prepared intestine; cook for 5 minutes, stirring regularly.
3. 3.Add cooking wine, fish sauce, black pepper, and water. Cover and simmer 30–35 minutes.
4. 4.Add tamarind mix, chilies, and vinegar; bring back to a boil. Slowly pour in pork blood while stirring continuously.
5. 5.Cook over low-medium heat for 15 minutes, stirring occasionally, until the sauce is cooked through. Serve hot with buttered puto.