Friday, April 01, 2005
.. according to ma, who learned it from her Pangasinan/Baguio cousins.
this is a pinoy style recipe: no measuring, no set ingredients. according to her, it is like making dinuguan without blood.
saute garlic, add diced onions and stir fry until translucent. add 2 inch knob of ginger, sliced, and long green sili peppers or bird or serrano chilis, according to your heat index.
add sliced lean pork or pork butt, and a combination of the following "variety" or special meats: pork heart, pork intestines, or kidney, (previously boiled and tenderized in seasoned water), sliced into bite size pieces. saute until pork meat is browned, then add 3/4 cup or more coconut vinegar (i used datu puti brand). cook until tender, about 40 to 45 minutes.
add pork liver if desired. (ma prefers chicken livers so that's what i used). season to taste with fish sauce or salt, and freshly ground black pepper.
it is meant to be spicy and savoury and very good with fresh hot rice.
i think i can convince at least one of the kids to try: my daughter who already likes dinuguan.
to my chef friends from Pangasinan or Baguio, please tell me if this is something close to your igado.