Dinuguan na May Gata Recipe
This dish combines the sour and tangy flavors of pork cooked in the classic dinuguan style mixed with the sweet and light taste of coconut milk.
Tips
In preparing this dish, do not use an aluminium bowl in mixing the pork blood, coconut milk and vinegar. It is because when aluminium and acid come in contact, it creates a chemical reaction and will make the food toxic.
Preparation time
80Min.
Feeds
4People
Medium
Budget
Ingredients
- ½ kg bone-in pork shoulder, cubed
- ¼ kg pork heart
- ¼ kg pork liver
- ½ kg pork intestine
- 1 can coconut milk
- 3 cloves garlic, crushed
- 1 whole white onion, peeled and minced
- 3 cups of pork blood, strained
- 3 pcs bay leaf
- ½ cup sukang Iloco (you can use cane vinegar)
- 2 cups Knorr Pork broth (dilute 1 piece Knorr Pork Cube in 2 cups water)
- 10 pcs. finger chili
- Knorr Liquid Seasoning, to taste
- salt and pepper, to taste