Dinuguan

Method

Heat oil in a large pot and sauté garlic, onions, and chillies until fragrant, about 2 minutes. Add the diced pork shoulder and cook until browned on all sides, approximately 8-10 minutes. Pour in the vinegar and stock, then add the bay leaves, salt, and black pepper, bringing to a simmer. Add the diced pork liver and cook for 5-6 minutes until just cooked through. Slowly stir in the pork blood whilst simmering gently, stirring continuously to prevent lumps from forming, and cook for another 3-4 minutes until the mixture darkens and thickens. The stew should be rich, dark, and slightly thick. Taste and adjust seasoning as needed, then serve hot.