Dinuguan Recipe

Ingredients

10 ounces pork blood
1 cup vinegar
1 tablespoon canola oil
1 onion
4 cloves garlic
1 thumb-size ginger
2 pounds pork belly
1 tablespoon fish sauce
1 cup water
1 tablespoon brown sugar
2 siling haba
salt and peppe

Instructions
In a bowl, combine pig's blood and about 2 tablespoons of the vinegar. Stir well.
In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
Add pork and cook, stirring occasionally, until lightly browned.
Add fish sauce and cook for about 1 to 2 minutes.

Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 3 to 5 minutes or until slightly reduced.
Add water and bring to a boil. continue to cook for about 15 to 20 minutes or until meat is tender.
Add pork blood
Add brown sugar and stir to dissolve.
Add chili peppers.
Continue to simmer for about 10 minutes or until sauce is thickened.
Season with salt and pepper to taste. Serve hot with rice or puto.

Simple Chicken Adobo
Ingredients:
2 lbs chicken (legs or thighs)
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
1 onion, sliced
4-5 cloves garlic, minced
2-3 bay leaves
1-2 tbsp oil
Instructions:
Marinate Chicken:

Mix chicken, soy sauce, and garlic in a bowl. Let it sit for 30 minutes.
Sear Chicken:

Heat oil in a pot. Brown the chicken on all sides (about 5-7 minutes). Remove and set aside.
Cook Aromatics:

In the same pot, sauté the onion until soft. Then add the vinegar, water, bay leaves, and the marinated chicken (with marinade).
Simmer:

Bring to a boil, then lower the heat. Cover and simmer for 30-40 minutes until the chicken is tender.
Serve:

Serve hot over rice!

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