Dinuguan...Pinoy na Pinoy! This is one of the most common if not popular among ...

... Filipino foods. This is usually prepared both by the rich and the poor, either in carinderias or during special occasions. The reason is that the internal organs are thoroughly removed in preparing "Lechon" or "Litson". Those in carenderias buy the organs in slaughter houses and in the wet market. The most important ingredient is the pig's blood hence the term "dinuguan" (with blood) which was derived from the root word "dugo" meaning Blood.

The blood should be fresh too. A little amount of salt and corn starch is added plus a handful of lemon grass is squeezed with the blood to prevent it from curdling. Set aside and cover.

The main dish is composed of internal organs such as the heart, liver, spleen, lungs, small intestines and boneless meat.

All of which are thoroughly cleaned to remove the slimy parts with lime and soda. This will wash away the odor. The intestines are inverted too. After squeezing it with lime and soda, it is washed thoroughly with washing soap and washed again. The process go on for about two hours the least.

After washing , it is boiled until tender. The boiled water is thrown away too. Next, the boiled internal parts is mixed with soy sauce, vinegar, salt and seasoning. Then it is deep fried until brownish and drained in a coolander.

Once it cools down, all are chopped or cubed into small pieces. It is now ready to be cooked.

You need the following ingredients:

Cooking oil

Garlic

Onion

Ginger

Bell peppers

Vinegar (small amount only)

• The above ingredients are also sliced into small pieces.

• A dash of black pepper, salt, sugar and seasoning to taste.

• Long pepper (slim one)

• Spring Onions

How to cook:.

Put enough amount of cooking oil in a wok. Add garlic, followed by ginger, onion and bell pepper. Then add the chopped internal parts and stir fry.

Next, add a little amount of water, just enough above the surface or as desired. It should not be too much to outride the amount of blood to be added later on.

Then add the seasonings to taste, followed by long pepper, and spring onion (sliced into small pieces) but set aside the green leaves for final toppings.

When all is done and tasted to its right taste, add the blood including the lemon grass, stirring occasionally until bubbles starts to flop out. Do not overcook. Stir in about 3 minutes only when it starts to bubble then remove immediately from fire. Serve hot for best results.

There, can you now imagine how tasty and delicious our Dinuguan is? Just follow my step by step instructions and you will surely love it!

Thanking @fycee for initiating this All Filipino Foods Contest.

Keep safe everyone!

Till then,

@Sarimanok