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Dinuguan (blood Stew)

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CATEGORY CUISINE TAG YIELD
Meats, Seafood Filipino Filipino, Pork 4 Servings

INGREDIENTS

1 lb Pork, diced
2 T Oil
2 Cloves garlic, minced
1 Onion, diced
1/4 lb Pork liver, diced
1/2 c Vinegar
2 T Patis, fish sauce
1 t Salt
1/4 t MSG, optional
1 1/2 c Broth
1 c Frozen pigs blood
2 t Sugar
3 Hot banana peppers
1/4 t Oregano, optional

INSTRUCTIONS

Cover pork with water and simmer for 30 minutes. Remove from brot
dice. Save 1-1/2 cups of broth. In a 2-quart stainless steel or
porcelain saucepan, heat oil and s garlic and onions for a few
minutes. Add pork, liver, patis, salt and Saute 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  Preparation Time: 15 minutes
Cooking Time: 50 minutes Serves 4  Recipes by Dennis Santiago, TWS bbs
(1-310-676-0492), formatted by Man  Rothstein (1/24/94)

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Nutrition (calculated from recipe ingredients)
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Calories: 653
Calories From Fat: 531
Total Fat: 58.9g
Cholesterol: 123.1mg
Sodium: 1860.1mg
Potassium: 413.5mg
Carbohydrates: 8.2g
Fiber: <1g
Sugar: 3.7g
Protein: 20.2g


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