Pork Dinuguan (Pork Blood Stew)

Name: Pork Dinuguan (Pork Blood Stew)
Ingredients: 2 - 2 ½ lbs pork shoulder (cut into ½ inch cubes (separate fat from lean parts)); 1 medium onion (chopped); 4 cloves garlic (finely chopped); 4 bay leaves; ¾ cup vinegar (remove 1 tablespoon and mix into the blood); 3 cups water (*see notes); 1 375 ml tub frozen beef blood thawed ((I used Pampanga brand)** see notes); 3-5 Japanese peppers or Jalapenos; Salt and ground black pepper ((seasoning)); Patis / Fish sauce ((I used 3 Crabs brand))

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Dinuguan is not for everyone. One can easily be put off by its looks. If you’re not Filipino, you might think (or some Pinoys might trick you) that it’s

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Ingredients

2 - 2 ½ lbs pork shoulder (cut into ½ inch cubes (separate fat from lean parts))
1 medium onion (chopped)
4 cloves garlic (finely chopped)
4 bay leaves
¾ cup vinegar (remove 1 tablespoon and mix into the blood)
3 cups water (*see notes)
1 375 ml tub frozen beef blood thawed ((I used Pampanga brand)** see notes)
3-5 Japanese peppers or Jalapenos
Salt and ground black pepper ((seasoning))
Patis / Fish sauce ((I used 3 Crabs brand))