Pork Dinuguan sa Gata

Ingredients for Pork Dinuguan sa Gata

• 1 1/2 lb pork shoulder, cubed
• 1 (40 g) pack Knorr Ginataang Gulay Mix
• 1 cup pork blood
• 4 long green peppers
• 1/2 cup vinegar
• 1 medium onion, chopped
• 4 garlic cloves, crushed
• 2 1/4 cups water
• 1/4 tsp ground black pepper
• 3 tbsp cooking oil
• Salt, to taste

How to cook Pork Dinuguan sa Gata

1. 1.Heat oil in a pot over medium heat. Sauté garlic and onion until soft, then add pork and cook until light brown.
2. 2.Stir in black pepper and 1 1/2 cups water. Bring to a boil, cover, and cook over low-medium heat for 20 minutes.
3. 3.Add vinegar and let it return to a boil before stirring. Continue cooking until pork is tender.
4. 4.Gradually stir in pork blood and cook 12 minutes. Season with salt if needed.
5. 5.Dissolve Ginataang Gulay Mix in 3/4 cup lukewarm water. Add it with long green peppers and cook 8 to 10 minutes, then 2 minutes more.