When it's canned, there'll be no fuss, no mess, when you want to have dinuguan and puto.
Assemble these utensils:
kitchen knife
2 utility plates
chopping board
bowl basting spoon
pressure canner
large kettle or steamer with rack basin tablespoon
2 No. 2 cans
thermometer
timer
Assemble these supplies:
1/2 kilo internal organs stomach, liver, etc.)
1/2 kilo lean meat
1/4 kilo pork fat
2 teaspoons refined salt
1 teaspoon refined sugar
1 teaspoon black pepper, ground
1 teaspoon vetsin (MSG)
1 teaspoon garlic
1/2 cup vinegar
2 tablespoons green pepper
1 cup blood
Steps in preparation:
1. Cut and separate the lean meat from the pork fat.
2. Cut the lean meat and internal organs into 1 centimeter cubes.
3. Cut the pork fat and fry until brown.
4. Remove the lard leaving a little for browning the garlic.
5. Brown the lean meat and internal organs.
6. Combine the browned lean meat and pork fat. 7. Add the ground pepper, salt, and vetsin. Mix very well.
8. Add vinegar and let boil for 12- 15 minutes.
9. Add the strained blood. Mix the sugar and green pepper and mix.
10. Boil for 5 minutes.
11. Separate the sauce from the meats.
12. Weigh the meats into cans (about 520 grams). Add the sauce.
13. Exhaust to 180°F for 5 minutes. Seal.
14. Process for 60 minutes at 15 pounds pressure.
15. Cool, label, and store.
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