Tinutungan na Dinuguan Recipe

Prep the burnt coconut milk:  Place hot, burning pieces of charcoal are placed in a deep aluminum bowl containing coconut. The coconut is mixed and made to cover the charcoal, fanned and burnt until an even roasted color is achieved. Water is added to the burnt coconut then hand-squeezed to extract the thick coconut milk. 

Make the Tinutungan na Dinuguan:  Saute garlic, onion, and tomatoes in a pan. Add pig parts, and not long after, vinegar and salt follow. It is set to boil. Burnt coconut milk is poured into the pot and chilies are tossed in. Simmer for a few minutes.

Serve with steaming rice. Or if merienda, serve with white puto on the side.