Tinutungang Dinuguan

Method

1. Toast the grated coconut in a dry pan over medium-low heat, stirring continuously, until very dark mahogany and nutty but not black or acrid.
2. Cool briefly, then pound or process until the coconut releases oil and forms a coarse dark paste.
3. Keep the blood refrigerated. Brown the pork in oil, then add onion and garlic and cook until aromatic.
4. Pour in vinegar and leave it boiling uncovered for 3 minutes before stirring.
5. Add broth and fish sauce and simmer until the pork is tender, 35–45 minutes.
6. Stir in the toasted-coconut paste and simmer 5 minutes so it disperses through the broth.
7. Temper and add the blood slowly over low heat, stirring continuously. Simmer 10–12 minutes until glossy and smooth.
8. Add chilies and pepper, taste for bitterness and sourness, and serve with rice.