Dinoguan Pilipino Recipe Pinoy Style Steps | Easy Filipino Foods
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| Dinoguan Pilipino Recipe Foods Pinoy Style |
Ingredients Para sa Dinoguan
1. Kalahating kilong pork (diced)
2. Isang small head of garlic (minced)
3. 1/8 kilong pork liver (diced)
4. Isang small onion (minced)
5. Tatlong tablespoons oil
6. Dalawang pirasong laurel leaves
7. Kalahating cup vinegar
8. Tatlong tablespoons patis (fish sauce)
9. Isang cup pig blood (frozen)
10. Dalawang cups stock
11. Dalawang teaspoons sugar
12. Apat na long green peppers
13. Isang teaspoon salt
14. Kalahating teaspoon black pepper
2. Isang small head of garlic (minced)
3. 1/8 kilong pork liver (diced)
4. Isang small onion (minced)
5. Tatlong tablespoons oil
6. Dalawang pirasong laurel leaves
7. Kalahating cup vinegar
8. Tatlong tablespoons patis (fish sauce)
9. Isang cup pig blood (frozen)
10. Dalawang cups stock
11. Dalawang teaspoons sugar
12. Apat na long green peppers
13. Isang teaspoon salt
14. Kalahating teaspoon black pepper
Procedure sa pagluto ng Dinoguan
1. In a pot, simmer pork for 30 minutes and remove scum that rises to the surface.
2. Keep stock.
3. In a casserole, heat oil and saute garlic and onion for a minute.
4. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5
minutes.
5. Add in vinegar and bring up to a boil withoutstirring.
6. Lower heat and allow simmering uncovered until most ofthe liquid has
evaporated.
7. Add in stock and allow simmering for 5 minutes.
8. Add in blood, sugar and long green peppers.
9. Cook for 10 minutes more or until consistency thickens, stirring occasionally to
avoid curdling.
10. Serve hot with puto.
2. Keep stock.
3. In a casserole, heat oil and saute garlic and onion for a minute.
4. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5
minutes.
5. Add in vinegar and bring up to a boil withoutstirring.
6. Lower heat and allow simmering uncovered until most ofthe liquid has
evaporated.
7. Add in stock and allow simmering for 5 minutes.
8. Add in blood, sugar and long green peppers.
9. Cook for 10 minutes more or until consistency thickens, stirring occasionally to
avoid curdling.
10. Serve hot with puto.
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