Dinuguan and Puto Calasiao

Ingredients:

Dinuguan:
1/2 kg pork belly, cut into small cubes
100 g. of pork liver
2 cups of pig’s blood
3 chili peppers (siling haba)
1 head of garlic, crushed and minced
1 onion, halved and sliced thinly
1 thumb sized ginger
1 small pouch of sinigang mix
1 bay leaf
salt and pepper to taste
1 tbsp. of cooking oil

Instructions:

Refrigerate the pig’s blood until needed.

Heat a heavy casserole.

Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.

Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.

Add the onions, chili peppers, bay leaf and continue cooking until the onions are transparent.

Season with salt and pepper.

Pour in just enough water to cover and add sinigang mix.

Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.

Add more water, a little at a time, if the liquid dries up before the pork is cooked.
Meanwhile, minced the liver. Season with a little salt.

When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.

Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.

Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.

Season with salt and pepper to taste.
Serve hot with puto (sweet rice cakes) or steamed rice.

Puto Calasiao:
1 cup medium grain rice
¼ cup glutinous rice
enough water to cover rice
¾ cup + 1 tbsp sugar

Instructions:

In a container (best to use an earthenware bowl), combine medium grain rice, glutinous rice and water.
Soak the mixture for 2 days.

Drain the rice reserving the liquid, place rice in food processor or blender then blend in high speed while slowly adding water a teaspoon at a time.

Continue to blend and add water until the consistency resembles pancake batter. Once texture is smooth place mixture back to the container then cover with glad-wrap.

Place small holes on the glad wrap by pricking it with toothpicks, this will let the mixture breathe during the fermentation process.

Place in a warm place then let it ferment for 3-4 days.

After 3 or 4 days the consistency of the mixture would be thicker, gently fold sugar into the mixture.

Pour into greased mould then steam for 15-20 minutes.

Remove from molds then serve.

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