Pork Dinuguan Isaw at Tenga

Ingredients for Pork Dinuguan Isaw at Tenga

• 1 lb pork ears, cleaned
• 1 lb pork large intestine, cleaned
• 10 oz pork blood
• 3 Serrano peppers
• 1 cup white vinegar
• 6 tbsp fish sauce (patis)
• 6 cloves garlic, crushed
• 1 onion, chopped
• 6 dried bay leaves
• 3 tbsp salt
• 1 tbsp whole peppercorn
• 1 1/2 tsp granulated white sugar
• 1/2 tsp ground black pepper
• 6 cups water
• 3 tbsp cooking oil

How to cook Pork Dinuguan Isaw at Tenga

1. 1.Boil pork ears and intestines with 4 bay leaves, salt, peppercorns, and water for 20 minutes. Cool and slice into serving pieces.
2. 2.Sauté garlic and onion in oil until soft. Add sliced pork and sauté 15 minutes until fat renders; remove excess fat if needed.
3. 3.Add fish sauce and vinegar, bring to a boil, and cook 3 minutes. Add water, cover, and simmer 40 minutes until tender.
4. 4.Stir in pork blood immediately with Serrano peppers. Cook 12 to 15 minutes, adding water if needed, until the sauce thickens.
5. 5.Season with black pepper; adjust fish sauce or vinegar as desired and serve hot.