Dinuguan (Pork Blood Stew)

Name: Dinuguan (Pork Blood Stew)
Yield: 10
Cuisine: Filipinisch
Ingredients: 3 cups (700 g) ½-inch cubed boneless pork butt with fat; 3 tablespoons lard or peanut oil; ½ cup (120 ml) vinegar mixed with 1 cup (240 ml) water and 1 tablespoon salt; 1 medium-sized yellow onion, peeled and sliced; 1 ½ cups (360 ml) pork blood (Ideally from Vietnamese, Filipino or Western European markets); 3 cloves garlic, peeled and crushed; 2 hot jalapeño peppers, seeded and chopped

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