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This pork dinuguan recipe I have here is for those who loves to eat dinuguan but dislike eating the intestines and other innards mixed in the traditional pork dinuguan dish. It contains only pork belly, pork liver and of course pork blood. Cooking dinuguan is not as hard as you think. The only hard part is obtaining the pork blood which is not sold in supermarkets. You can only find it in wet markets and you have to be early on going to the market because it is usually sold out and also for you to be sure the pork blood is still fresh.
How to Cook Pork Dinuguan
½ kilo pork ( liempo or pork belly) 2 Tbsp. cooking oil 2 cloves garlic, chopped 1 medium sized onion, sliced 2 cups pork liver, sliced into cubes ½ cup vinegar 2…
View Full Recipe at Panlasang Pinoy
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