Dinuguan Rice Bowl

Instructions

1. Prepare the meats
   Wash the pork shoulder and offal thoroughly under cold running water. Pat dry with paper towels and cut into 1-inch cubes. Set aside.
2. Sauté the aromatics
   Heat vegetable oil in a large, heavy-bottomed pot over medium heat. Add onions and sauté until translucent, about 3-4 minutes. Add garlic and ginger, cooking for another 2 minutes until fragrant. Add the chopped chili peppers and stir.
3. Cook the pork
   Add the pork shoulder and offal to the pot. Stir and cook until the meat is lightly browned on all sides, about 5-7 minutes. Pour in the fish sauce and continue to cook for 2 more minutes.
4. Simmer the stew
   Add 2 cups of water, bay leaves, and black pepper to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, or until the meat is tender.
5. Add the blood
   Slowly pour the pork blood into the pot while continuously stirring to prevent lumps from forming. Simmer uncovered for 10 minutes, stirring occasionally.
6. Add vinegar
   Pour in the vinegar but do not stir immediately. Let it sit for 2 minutes before gently stirring. This prevents the vinegar from becoming too acidic. Simmer for another 10-15 minutes until the sauce thickens to your desired consistency.
7. Adjust seasoning
   Taste the dinuguan and adjust the seasoning with additional fish sauce or salt if needed. The stew should have a balanced savory, tangy flavor with a rich, thick consistency.
8. Serve the rice bowl
   Place a generous serving of warm jasmine rice in each bowl. Ladle the hot dinuguan over the rice. Garnish with chopped green onions. Serve immediately while hot.