From the Christmas Festivities with Food We Make Our Blood Pudding with Roast Suckling Pig so Good!

To celebrate the Filipino Christmas festivities we order our side of roasted suckling pig with crispy tapa or skin and prepare the ff. accompaniments including: iced tea with fruit slosh, peanut Indonesian-style dipping gravy or sauce and Filipino-style blood pudding also known as Dinuguan from Pigs Blood.

The ff. ingredients go into the Iced Tea:

-cold iced tea

-lemon juice

-lime rounds juice

-mint leaves for garnish

-Dole(R) fruit salad with papaya, mango, peaches, pineapple and cherries, etc. for the slosh

-Put in a decorative stirring dip stick for the finish.

The ff. ingredients go into the Indo-style Peanut Satay Dipping Sauce:

-coconut milk

-brown sugar

-peanut butter

-dark soy sauce

-onion powder flakes

-pepper flakes

The ff. ingrdients go into the Dinuguan Filipino-Style Pork Stewed Blood Pudding:

1. Take 2 tblsp of oil and sautée 1 chopped red onion and 2 cloves chopped garlic. Add in the porc rump roast cubes and previously cleaned and deep-fried browned white squid rings (=3 lbs total), add 1 tsp salt and 1 tsp black pepper, then,

2. Add liquids of 2 cups pigs blood, 1 cup porc broth (try Knorr(R)) from the Filipino corner store, and 1 c. water and finally 1/2 cup rice vinegar with 1/3 cup oat flour stirred slowly in to thicken.

3. Then add in the herbs and veggies of 5 green rough chopped green chillies, 2 pcs. trussed lemon grass and 3 pcs. of bay leaf and simmer of MED heat for 45 mins or until meat is cooked.

Serve on a banana leave the cubes of suckling porc with cracqueline skin, drizzle the dipping sauce and serve with a side of piping boiled rice with side of blood pudding. Wash down with iced tea slosh.