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This is a stew from the Philippines made with pork blood (derived from dugo, meaning blood). Dinuguan may be served at any time of the day with varied accompaniments.

Ingredients

1 lb. pork, diced
2 Tbsp oil
2 cloves garlic, minced
1 onion, diced
1/4 lb. pork liver, diced
1/2 c vinegar
2 Tbsp patis (fish sauce)
1 tsp salt
1/4 tsp MSG (optional)
1½ c broth
1 c frozen pig’s blood
2 tsp sugar
3 hot banana peppers
1/4 tsp oregano (optional)

Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1½ cups of broth. In a 2-quart stainless steel or porcelain saucepan, heat oil and sauté garlic and onions for a few minutes. Add pork, liver, patis, salt and sauté for 5 minutes more. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling. Add hot banana peppers and oregano and cook 5 minutes more. Serve.