This is a mixed version of dinuguan is a combination of chicken meat, chicken blood and pig’s internal organs like the liver,intestines, lungs and spleen. Unlike the dinuguang manok, where only chicken meat, blood and internal organs are utilized, this is similar to the traditional pork dinuguan but replaced pork meat and blood with chicken meat and blood. You also have to clean the pig’s internal organs thoroughly before cooking to get rid of the odor and parasites.
To cook dinuguang manok at baboy; Saute garlic, onions, and tomatoes. Add finely chopped chicken meat and internal organs and stir. Cover and continue cooking for a few minutes more. Add vinegar, salt, pepper, bay leaf and oregano and slimmer until meat is tender. Add chicken blood diluted with a cup of water. Continue stirring for 10 minutes.
How to Cook Dinuguang Manok at Baboy
Ingredients
- 1 cup finely chopped pig's internal organs liver, spleen, intestines
- 1/2 cup sliced tomatoes
- 2 cup chicken meat finely chopped
- 1/2 cup sliced onions
- 1/2 cup vinegar
- 1 head garlic chopped finely
- 1 cup chicken blood in 1 cup water
- 1 laurel leaf
- few oregano leaves
- salt vetsin, pepper
Instructions
How to cook Dinuguang Manok:
- Saute garlic, onions, and tomatoes. Add finely chopped chicken meat and internal organs and stir.
- Cover and continue cooking for a few minutes more.
- Add vinegar, salt, pepper, bay leaf and oregano and slimmer until meat is tender.
- Add chicken blood diluted with a cup of water.
- Continue stirring for 10 minutes Serve hot. Good for 6 persons.
