Filipino Chocolate Meat (dinuguan)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs lamb belly (lamb butt is fine)
• 10 ounces edible lamb blood
• 2 cups chicken stock (water is fine)
• 1 cup cane vinegar (i use datu-puti brand)
• 3 tablespoons fish sauce
• 4 garlic cloves, peeled and smashed
• 1 medium onion, sliced thinly
• 1 bay leaf
• 4 jalapenos, sliced
• 1/2 tablespoon ground black pepper
• accent seasoning, to taste
• 1/2 tablespoon kosher salt
• oil, for sauteing

Recipe

• 1 prepare lamb blood by straining it and separating the blood that is in a jelly form in a separate bowl.
• 2 next add ¼ cup of water and break up the jellied blood with your hands and set aside.
• 3 slice lamb into small bite sized pieces and set aside.
• 4 heat 1 tbsp of corn oil, add the lamb, and spread it evenly on the bottom of the pot. cover and let it cook on medium low heat for three minutes without stirring it.
• 5 remove cover, stir the lamb, and drain the liquid accumulated. add garlic and sauté for one minute, then add the onions, stir, and cover.
• 6 let it cook for another minute. next add fish sauce and bay leaf and sauté for 3 minutes.
• 7 then add ½ cup of vinegar, cover, and bring to a boil. lower the heat and let it simmer for 3 minutes.
• 8 add the chicken stock and salt and let it simmer for five minutes. add the jelly formed lamb blood first, stir for about a minute, then add the rest of the lamb blood and the jalapenos.
• 9 continue to stir for about two minutes, cover, and let simmer for another five minutes. add another ½ cup of vinegar. again cover and let it simmer for an additional 5 minutes.
• 10 adjust the taste by adding salt & pepper if needed. for extra flavor, you can use accent flavor seasoning. serve with rice.