Dinuguang Kalabaw

Method

1. Pat the meat dry and season lightly with pepper. Keep the strained blood refrigerated until the final stage.
2. Heat oil in a heavy pot over medium-high heat and brown the meat in batches so the pieces develop colour rather than steam.
3. Lower to medium, add onion and garlic, and cook until softened and fragrant.
4. Pour in the vinegar and leave it undisturbed for 3 minutes before stirring, allowing the raw sharpness to cook off.
5. Add stock, bay leaves, fish sauce, and pepper. Cover partly and simmer 75–100 minutes, until the meat is fork-tender; add hot water if needed.
6. Whisk the chilled blood with one ladle of hot broth. Lower the pot to its gentlest simmer and pour the blood in slowly while stirring.
7. Cook 12–15 minutes, stirring along the bottom, until the sauce darkens, loses any metallic taste, and lightly coats a spoon.
8. Add chilies, balance vinegar and fish sauce, and rest 10 minutes before serving with rice or puto.