FROM MY KITCHEN: DINUGUAN

Pinoys are known for the exotic food that we serve whenever we have special gatherings and even during ordinary meals..

Below is so far the best recipe of Dinuguan I have tasted... I think I should marry a Kapampangan for this.. hahaha...

Dinuguan (Blood Stew) Pampanga Style

Ingredients:
3 lbs. pork shoulder or butt roast, diced
1 pc pork heart, boiled then diced
1 lb. beef tripe, cooked and diced
100 gms. pork liver, diced 1 cup vinegar
2 tbsps cooking oil
3 cloves garlic, minced
1 onion, minced
2 cups broth
1-1/2 cups pig or cow blood
4 pcs. long green hot pepper
salt & pepper
(extra) green chili

Direction:
A good size sautee pan.
garlic and onion in cooking oil. add diced pork, heart, and tripe.
bring to a boil and simmer until tender. then
when meat is tender, add vinegar, broth, and hot peppers and bring to a boil. add salt and pepper to taste.
add pork blood stirring continuously until thick. Simmer for 5 minutes. adjust seasonings.


Anyway, here is how we usually do it...A family Recipe...and we call it here in Cagayan de Oro and Northern Mindanao as  SAMPAYNA

Ingredients:

1 cup cut pork’s small intestines,(cleaned, boiled and cut crosswise, 1 cm. Lengths)
1 cup cut pork’s lung, (cleaned, boiled and cut into small cubes)
2 tablespoons cooking fat
1 teaspoon crushed garlic
2 teaspoons sliced onion
1 teaspoons sliced ginger
2 tablespoons cubed green and red bell peppers
1/2 cup cut pork liver, (cubes)
vinegar mixed with pork’s blood (with lemon grass dipped in it)
2-1/2 teaspoons salt



How to make sampayna:

• In a carajay, place all the intestines, liver, lungs and all other internal organs that may be used, over low heat until they produce oil and eventually cooked and becomes a little crispy...cool and cut into desired sizes.. set aside
  
•  In a large sauce pan, saute garlic, bell pepper, ginger and onions add internal organs..
  
• Add well-mixed vinegar-blood mixture, including the dipped lemon grass and bring to a boil without stirring for about 15 minutes. Add salt, stir. Cook 5 minutes longer. Remove lemon grass... 
• Serve hot. Six servings.