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Paul Qui's Dinuguan at Qui, Step by Step
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Preparing the vegetables
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Next comes the fatback
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Slicing the fatback
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Render the fatback and sweat the vegetables
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Deglaze with wine
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Add the pork stock
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Simmer the vegetables until very soft
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Fresh pork blood to be whisked in next
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Crack in lots of black pepper
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Add the coconut vinegar
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Cook until thickened
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Blend the blood mixture until smooth
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Season the pork shoulder that has been brined for a few days and cooked sous vide for 12 hours
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Sear the pork until crisp on the surfaces
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Dress the shoulder with the blood sauce
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Spoon on a quenelle of liver mousse
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Add two dollops of onion jam, made with coconut vinegar
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Finish with carrot blossoms, or whatever arrives from the garden
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The completed dish
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