- 1 kilo pork belly or loin, cut into small cubes
- 1 kilo of pig's blood
- 4 siling haba (green chillies)
- 2 tbsp. sliced ginger
- 1 clove garlic, crushed
- 1 onion, chopped
- 1 cup vinegar
1. Heat the casserole and pour a little oil, just enough for sauteing garlic, ginger, and onions.
2. Once the garlic and onions are done, add in the pork and fry until a bit brown.
3. Pour in the pork’s blood, 1 tbsp of salt, 1 tsp pepper, and vinegar. DO NOT STIR for 10 minutes. In Cambodia, fresh pig’s blood is not available. What you’ll find in the market is pork’s blood blocks. To use this in your dinuguan, slice the blocks of blood in small pieces and with the help of your blender and a little water, blend it until it becomes liquid and smooth.
4. When the mixture starts boiling, add in the green chilies and wait for another 5 minutes before turning off the heat.
This dish is best served with steamed rice or buttered puto.