Dinuguan Bicol Style

Dinuguan Bicol Style (gata't with chili). I learned this dish with wife whose family came from Albay. In Bicolandia, no secret that the widespread use of chili and coconut milk in any recipe pickled maps are, or become paksiw dinuguan. Come find out at our delicious cuisine culture .. ( ",)

Ingredient:

1 kilo pork belly
1/4 kilo pork liver
1 cup pork blood
4 cloves garlic (crushed and chopped)
1 medium sized onion (shredded)
1 jalapeno length
Jalapenos 5 to 10 (depending on the gusting sharpness)
1 cup of vinegar
3 knorr beef cubes
1/2 cans of coconut milk
2 cups water
fish sauce
salt

Way of cooking:

Boil the pork belly and pork liver in high fire .. sprinkle with 1 teaspoon salt and 1 beef Knorr cubes .. that is when it boils lower the fire and let 45 minutes. Turn off heat .. derive pork belly and liver to cool. When available when handle is cut it into small pieces pakudrado similar to the size of menudo. Set aside.

In a pan is gisahin the garlic and onion. Add the pork belly and liver and stir for 3 minutes. Add the vinegar, water, 2 Knorr beef cubes and cayenne length. Reduce heat and simmer 5 minutes.

Add the blood slowly and stir constantly for not harden and congeal the blood .. do it for 2 minutes and then simmer over low heat for a further 10 minutes. Add coconut milk and chopped chili .. Let us adjust the flavor by adding more fish sauce, one tablespoon up to catch the correct flavor and saltiness .. help po adding zest magic. . put out the fire and serve with rice or a snack with cake bon apettite .. !! ( ",)