Tinutungang Dinuguan

Ingredients for Tinutungang Dinuguan

• 800 g pork belly, small cubes
• 1 large chayote or small green papaya, small cubes
• 1 cup pig's blood
• 2 cups coconut milk
• 1 cup water
• 6 green finger chilies
• 1 whole garlic, minced
• 1/2 thumb-sized ginger, minced
• 1 large onion, finely chopped
• 3/4 cup cane vinegar
• Salt, to taste
• Freshly ground black pepper, to taste

How to cook Tinutungang Dinuguan

1. 1.Heat oil in a pot over medium-high heat; brown the pork belly.
2. 2.Add garlic, onion, and ginger; cook until the onion is soft.
3. 3.Add chilies, coconut milk, and water. Bring to a boil, then simmer 35 minutes until coconut oil begins separating.
4. 4.Add cane vinegar and return to a gentle boil for 5 minutes.
5. 5.Lower heat; stir in chayote or papaya and pig's blood slowly. Simmer 15 minutes, stirring gently, until thickened.
6. 6.Season with salt and pepper, then serve hot.