Pork Dinuguan

Ingredients

• 500g pork shoulder, cut into 1-inch cubes
• 200g pork intestines, cleaned and cut into 1-inch pieces
• 2 cups fresh pig's blood
• 3 tablespoons white cane vinegar
• 1 tablespoon fish sauce
• 1 teaspoon salt, plus more to taste
• 1 teaspoon ground black pepper
• 6 cloves garlic, minced
• 1 medium yellow onion, finely diced
• 4 pieces long green chiles (siling haba), sliced diagonally
• 2 pieces bird's eye chiles (siling labuyo), minced
• 2 tablespoons cooking oil
• 1 cup water
• 1 teaspoon sugar

Instructions

1. Prepare the pig's blood by straining it through a fine mesh sieve into a bowl to remove any clots. Set aside at room temperature.
2. Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the minced garlic and cook, stirring, for 1 minute until fragrant and lightly golden.
3. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
4. Add the pork shoulder cubes to the pot in a single layer. Sear without stirring for 3 minutes, then stir and cook for another 3 minutes until the pork is lightly browned on most sides.
5. Add the cleaned pork intestines and stir to combine with the browned pork. Cook for 2 minutes.
6. Pour in 1 cup of water and bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 25 minutes until the pork shoulder is nearly tender.
7. Add the fish sauce and ground black pepper. Stir well and cook uncovered for 5 minutes to reduce the liquid slightly.
8. Reduce the heat to low. Slowly pour in the fresh pig's blood, stirring continuously and gently to incorporate it evenly without letting it clump or curdle.
9. Add the white cane vinegar and sugar. Stir once to combine, then do not stir again for 2 minutes to allow the vinegar to cook through without turning bitter.
10. Add the sliced long green chiles and minced bird's eye chiles. Stir everything together and season with salt to taste.
11. Simmer uncovered over low heat for 10 to 12 minutes, stirring occasionally, until the stew thickens to a rich, dark gravy that coats the back of a spoon.
12. Taste and adjust seasoning with additional salt, vinegar, or fish sauce as needed. Serve hot with steamed white rice or freshly cooked puto rice cakes.