Dinuguan (Bouillabaisse de sang de porc)
Ingrédients
- 3 tasses (700 g) cubes de porc butt sans os de ½ pouce
- 3 cuillères à soupe de lard ou d'huile dearachide
- ½ tasse (120 ml) vinaigre mélangé avec 1 tasse (240 ml) d'eau et 1 cuillère à café de sel
- 1 oignon jaune de taille moyenne, pelé et tranché
- 1½ tasses (360 ml) de sang de porc (Idéalement du marché vietnamien, philippin ou européen occidental)
- 3 gousses d'ail, pelées et écrasées
- 2 piments jalapeño forts, dénoyautés et hachés
Instructions
1. Place the pork in a 4-quart (560 ml) covered stove-top casserole dish and add the vinegar mixture. Bring to a boil and reduce the heat.
2. Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn't dry out. Add more water if necessary.
3. Heat a frying pan and add the lard or oil.
4. When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat.
5. Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.
6. Purée the pork blood in a food processor.
7. Add the blood to the pork gradually while stirring the mixture. Bring to a boil.
8. Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot.
