Name: Piniritong dinuguan (fried pork mask stewed in hog's blood)
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: En
Ingredients: 1 kilo pork mask, eardrums included, fully cleaned, sliced into 4 pieces; 1 liter tap water; 10 grams salt; 3 grams cracked black pepper; 10 ml. ginger juice; (This blend removes “lansa” (fishy-ness) of meat; and letting it absorb little flavor; otherwise not attained by boiling in just plain water); 30 ml. EVOO (Extra Virgin Olive Oil); 6 cloves crushed fresh garlic; 3 small “siling pansigang” (banana peppers or chili fingers),; de-seeded and sliced into smaller pieces.; 1 kilo hog’s blood. Strain to get away from further coagulation; or lumping. Set aside.; 100 ml. of leftover boiling broth mix; 25 ml. cane vinegar; 15 ml. soy sauce; 80 ml. fresh milk or evaporated milk; 10 ml. “patis” (fish sauce); 10 ml. ginger juice; 4 pieces dried bay leaves; 2 grams ground black pepper; OPTIONAL 3 grams MSG

Ingredients

MEAT:

1 kilo pork mask, eardrums included, fully cleaned, sliced into 4 pieces

BOILING BROTH MIX:

1 liter tap water
10 grams salt
3 grams cracked black pepper
10 ml. ginger juice
(This blend removes “lansa” (fishy-ness) of meat
and letting it absorb little flavor
otherwise not attained by boiling in just plain water)

FRYING & SAUTEING MIX:

30 ml. EVOO (Extra Virgin Olive Oil)
6 cloves crushed fresh garlic
3 small “siling pansigang” (banana peppers or chili fingers),
de-seeded and sliced into smaller pieces.

HOG’S BLOOD MIX:

1 kilo hog’s blood. Strain to get away from further coagulation
or lumping. Set aside.
100 ml. of leftover boiling broth mix
25 ml. cane vinegar
15 ml. soy sauce

FLAVOR ENHANCERS:

80 ml. fresh milk or evaporated milk
10 ml. “patis” (fish sauce)
10 ml. ginger juice
4 pieces dried bay leaves
2 grams ground black pepper
OPTIONAL 3 grams MSG

Preparation

Preparation1 hour

Cook time45 min

In a suitable casserole, blend all ingredients of boiling broth mix. Add pork mask slices and boil to desired tenderness.
Remove boiled mask, cut into smaller pieces. Set aside both pork mask pieces and the leftover boiling broth mix which will be utilized later.
In frying pan, under medium setting, heat EVOO, fry garlic and sliced banana peppers for 1 minute. Add pork mask pieces, tossing constantly and continue frying until they turn crispy (approx. 5-8 minutes)
Using slotted ladle retrieve fried mask and set aside. This meat is done. In the same leftover frying/sautéing mix (oil), add in all ingredients of hog’s blood mix. Transfer to another casserole if need be.
CONSTANTLY STIRRING, (to avoid further blood coagulation)
bring to a boil. When boiling starts, add in ALL ingredients of the flavor enhancers. Continue boiling for 1 minute adding
extra “patis” or black pepper or milk if so desired. DONE. This is now your “DINUGUAN” without the meat.
When serving, pour unto bowl, add in desired quantity of fried pork mask,
mix a bit, garnish with “sili pansigang” then serve with a smile and be PROUD of your creation.