Dinuguan

Dinuguan is a Filipino pork-and-blood stew with a dark appearance and a slightly tangy, savoury character. Vanjo Merano’s selected version combines pork shoulder and already-boiled pork ears with vinegar, beef broth, lemongrass and long green peppers.

Garlic and onion sauté in cooking oil until the onion softens. Diced pork shoulder follows, then the boiled, sliced pork ears sauté with it.

White vinegar boils in the covered pot before the mixture is stirred. Beef broth follows, with dried bay leaves and lemongrass. A covered low simmer tenderises the pork, with extra water added only when needed.

Pork blood enters next and the stew boils and simmers before the long green peppers are added. Sugar, salt and ground black pepper season the finish, and the completed stew is served hot.

The shoulder and ears give this version contrasting tenderness and chew within its dark sauce. Rice or puto, the steamed rice cakes suggested by the author, accompany the rich, vinegar-seasoned stew.