Dinuguan

2 tbsp.  cooking oil
3 cloves garlic, minced
1 onion, minced
1/2 k.  pork head, boiled until soft then diced
1 pc.  pork heart, boiled then diced
100 grams  pork liver, diced
1/2- 3/4 cup native vinegar
2 cups broth
1 1/4 cups pork blood
1 cup beef blood
4 pcs.  long green sili (hot pepper)
1 tbsp. salt
1/2 tsp. mono sodium glutamate

Saute garlic in cooking oil add onion, pork head, heart and liver.  Pour in vinegar and boil uncovered, without stirring until vinegar has evaporated.  Add broth, cover and simmer for 15 minutes.  Strain pork and beef blood stirring continuously until thick.  Drop sili.  Simmer 5 minutes more.  Season with salt and mono sodium glutamate.

Dinuguan 2 (a variation):
1/2 kilo pork
3 cups water with 1/2 tsp. salt
1/2 cup pig's blood
1/2 cup cow's blood
4 tbsp.  cooking oil
1 tbsp. pounded garlic
1/2 cup onions, sliced fine
1/2 cup tomatoes, chopped
1 radish finely released
1 cup vinegar
Salt and pepper to taste

Boil the pork until soft and tender.  Reserve 2 cups of the broth. Cut pork into small cubes.  Combine the broth, pig's blood and cow's blood.  Set aside.
Saute the garlic until golden brown.  Then add the onions and tomatoes.  Cook for about 10 minutes.  Add the boiled pork, radish and vinegar.  Cook for 5-6 minutes without stirring then add the mixture of blood broth.  Season with salt and pepper and stir continuously to prevent the curdling of the blood.  Cook for 10 minutes.  Serve hot or cold.

Trivia
While Dinuguan has always been a part of main meals, the trend today is to serve it with puto* as a merienda item.
A good dinuguan should have pork that is tender, a vinegar flavor that is not pronounced and a smooth sauce that has been carefully cooked so the blood added does not curdle.  The traditional way is to add intestines, etc. a revised pork recipe is given here where a pig's head may be used.  However, any pork cut will do.