Dinardaraan Ilocano
A dryer variation of the classic Filipino pork blood stew dish
Ingredients
- 1 lb. pork shoulder sliced into small cubes
- 3 pieces long green chili peppers
- ¾ cup pork blood
- 4 cloves garlic minced
- 1 medium red onion chopped
- 2 cups beef broth or water
- ¼ cup white vinegar or apple cider vinegar
- ½ teaspoon ground black pepper
- 3 tablespoons cooking oil
- 1 pinch salt add more until you're satisfied with the flavor
- 1 pinch pepper add more until you're satisfied with the flavor
Instructions
- Heat up oil in a cooking pan then add the garlic and onion. Sauté them until they are softened.
- Add the pork and ground black pepper to the mix and cook the meat until it turns medium brown.
- Pour the broth or water and bring the mixture to a boil. Once it is boiling, set the heat low and cook the mixture for 25 to 30 minutes. If you see the mixture drying out, add more water during the simmering process.
- After simmering the mixture, pour the vinegar into the pot and bring it to a boil. Stir regularly until it's all combined then add the green peppers and pork blood. Con
- Continue to cook the stew for 15 to 20 minutes or until the sauce thickens then season with salt and pepper until it suits your tastes.