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Dinuguan (Pork Belly and Pork Liver in Pigs Blood)

[slideshow]

1kg Pork Belly                       rind cut off, cut into 1cm cubes 600gr Beef Liver                   sinew and veins cut out, cut into 1cm cubes 1 Cup Pork Blood 2 Brown Onions                    1cm dice ½ Bulb Garlic                         finely chopped 2 Tomatoes                            1cm dice ¾ Cup Vinegar 1Tblspn Black Pepper 8-10 Green Chillies 12 Calamansi Method

1. Heat up a large pot on high heat and add oil.  Allow to heat up for about 1 minute
2. Add the garlic and sauté continuously stirring until it browns slightly
3. Add the onions and cook until they are soft and translucent
4. Add the chopped tomatoes and cook whilst stirring on high heat for another 5 minutes to until the tomatoes starts to make a sauce
5. Add the pork belly and cook whilst stirring for another 5 minutes or until the pan starts to look dry
6. Add the liver and stir through
7. Add the black pepper and stir through
8. Add the vinegar but DO NOT mix through, allow to boil for 4 minutes on medium high heat
9. After 4 minutes, stir the pot.  Turn the heat right down and stir in the blood whilst you slowly pour it in.  Stirring continuously inhibits the blood from curdling

10. Add the whole chillies and stir it in 11. Season with salt and pepper 12. Serve with steamed Jasmine rice and calamansi