Dinuguang Papaya is a dish from Ilocanos. We usually cooked this dish whenever there's a left over Dinuguan (Pork Blood Stew) and we choose to recycle it by adding slices of green papaya. The result is meat and papaya with dark sauce.
It’s exotic if this is your first time to see this dish.
3~4 cups of green papaya cut into thin slices
1/2 kilo pork (fats included)-cut in strips
2 cups pig’s blood
1 cup vinegar
1 bulb onion (chopped)
5 segments garlic (chopped)
2 pieces long green peppers
1 piece laurel leaf
1 tablespoon sugar
2 cup water
Salt to taste
In a wok, sauté garlic and onions.
Add in pork and laurel leaf and sauté for at least 5 minutes.
Add vinegar and bring to boiling without stirring. Lower heat and simmer until most of the vinegar are evaporated.
Add 2 cups of water and bring to simmer.
Pour in the blood and add long green pepper.
Cook until consistency thickens. Stir occasionally to avoid curdling.
Seasoned with salt and sugar according to taste.
(Note: Some blood was already pre-seasoned with salt and vinegar. Before adding salt check the taste first)
Add green papaya and continue cooking until the vegetable becomes tender.
You can recycle a left over Dinuguan (pork blood stew) food by just adding sliced green papaya and cook tell papaya becomes tender. Adjust the liquid by adding water then add salt to taste.