This is one of famous Pinoy Dish using pork blood and best paired with puto. Traditional way of cooking this dish is by using pork internal organs or pork liempo. Tinumis is another variety of dinuguan. However, this is cooked until dry and oily.
½ kilo pork liempo or pork intermal organs (intestines, lungs and heart), sliced
2 cups pork blood
1 medium-sized onion, chopped
4 cloves garlic
2 tbsp. vinegar
4 pieces green chili (siling pangsigang)
Here’s how to do it:
Sauté garlic, onion and pork until pork become crispy. Add pork blood and stir occasionally until cooked. Add vinegar and sili. Simmer until sauce becomes thick. Serve hot with steamed rice or PUTO.
You may also add papaya or upo as extenders.
Young tamarind leaves (talbos) can be also added instead of vinegar.