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| DINUGUAN (Blood Stew) |
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| klassikt recept från Filipinerna |
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Gris, blod och chili är viktiga ingridienser i denna rätt med ursprung från Filpinerna
Tillagning:
1. salt the pork meat let stand for about 1-2 hours,
then render the fat in a hot oven
2. mash the garlic, whole peppercorns and some salt with a mortar and pestle
3. once the fat is rendered, pour out the fat. The fat can add great taste to fried rice for the cholesterol-brave.
4. add the vinegar. do not stir until the vinegar starts to boil. then, turn down the heat to low.
5. add the mashed garlic, peppercorn and salt mixture and the lemongrass
6. stir in the fresh blood slowly, cover the pot and simmer for about 45 minutes.
7. at the final 2 minutes, add the chili.
8. serve hot with rice as a meal or puto as a snack. |
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| 1/2 |
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grishuvud, delar, rubbet små bitar |
| 2 |
st |
stjälkar krossat citrongräs |
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