Dinuguan

Instructions

1. Prepare the blood
   If using fresh pork blood, add 1/4 cup of vinegar to it and stir gently to prevent coagulation. If using frozen blood that's been thawed, it's likely already mixed with vinegar, so you can skip this step.
2. Cook the pork
   In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the pork shoulder cubes and cook until browned on all sides, about 5-7 minutes. Remove the pork and set aside.
3. Sauté the aromatics
   In the same pot, add the onions and sauté until translucent, about 3-4 minutes. Add the garlic and chili peppers and cook for another minute until fragrant.
4. Simmer the meat
   Return the browned pork to the pot. Add the pork offal, bay leaves, and peppercorns. Pour in the water and bring to a boil. Reduce heat, cover, and simmer for about 30-40 minutes or until the meat is tender.
5. Add the blood
   Once the meat is tender, slowly pour in the pork blood while stirring continuously to prevent it from coagulating too much. Add the remaining vinegar, fish sauce, and brown sugar. Stir gently.
6. Simmer the stew
   Allow the mixture to simmer on low heat for about 15-20 minutes, stirring occasionally until the blood has thickened and the stew has reached your desired consistency. The color should be a deep, dark brown.
7. Season and finish
   Taste and adjust the seasoning with salt, more fish sauce, or vinegar according to your preference. The flavor should be a balanced combination of savory, tangy, and slightly sweet.