Dinuguan or Tinumis or whatever you want to call it.

That is why this is heaven..

This is how I usually cook it.. with the help of Tamarind young leaves (usbong). Tamarind leaves is not abundant here in the city, unlike in the province where it’s everywhere. I am so lucky the other day that my iron lady (aka plantsadora) has some Tamarind tress on their backyard.. woohoo! I did not waste anytime and cook this dish..

ginger: sliced
garlic: 2-3 cloves, crushed
onion: medium size, sliced
green peppers

1/2 kg pork: diced ( menudo cut)
1/4 kg tamarind leaves, minced

How to:
Mix the minced leaves and the pork and let it stand.
Saute the ginger, garlic and onion, add a tablespoon of fish sauce.
Add the pork and reduce heat tot he lowest, cover and leave for about 20 minutes.
Then add the blood (yeah),from a freshly slaughtered pig (which is available on almost every wet market) about a cup
Increase heat to boil. Reduce heat and simmer until it turns black or dark (about 10 minutes). Add water if it dries out.
Add the green pepper and serve.

Voila!

If Tamarind leaves are not available, there’s another way to prepare this dish using vinegar as the base. I will post about that later because I don’t know how to cook it. I will ask around first.