Recipe: Adobong Manok at Baboy sa Dugo ala Confit (a Dinuguan Update)

Okay. So I wasn't thrilled by Kanin Club's Crispy Dinuguan because of the fried morsels of pork which may find itself dislodged in one's dentures and presenting as an inconvenient opportunity to look for toothpicks and dental floss; not to mention the embarrassment of flossing in public. I am not without suggestions for improvement or innovation.
Now, I understand that fans of this traditional Filipino dish may be attracted to the more reduced and concentrated version of the stew because of its more intensified flavor. Likewise, it serves as a better accompaniment to steamed rice as a meal rather than a soupy conviction. If one analyzes the components of dinuguan and compares it with the traditional Filipino adobo, one finds that both are actually similar except for the addition of green chili pepper and blood in the former. In this light, I decided to do a new take on dinuguan and even a different way of tenderizing it.
Thus, here presenting, a debut recipe of a new way of preparing dinuguan. I think I'll call it, "Adobong Manok at Baboy sa Dugo ala Confit". 

Ingredients.

• 1 1/2 kilo chicken cut in large pieces
• 1 1/2 kilo pork cut likewise in large pieces
• 1 tablespoon freshly ground black pepper
• 1 tablespoon sea salt (to taste)
• 3 laurel leaves
• 1 medium head garlic, peeled and chopped
• 1/2 cup of blood (pork, beef or chicken)
• 1/2 cup of white vinegar

Procedure.

1. Season the chicken and pork pieces with salt and pepper.
2. In a French oven like Le Creuset, arrange in a layer the meat and sprinkle the chopped garlic and lay the laurel leaves. Cover and bake in 350 degrees Fahrenheit for three hours.
3. Mix the vinegar and blood together in a bowl.
4. On the last twenty minutes of baking, open the pot and even pour the blood vinegar mixture. If one notices since the French oven is very efficient in retaining meat juices during the baking, the meats practically cooked itself in its own liquid. Put the green chili on top and cover once again for the last twenty minutes.
5. Serve with rice.

Tips.

• The best thing about using a French oven is the fact that the thing is just heavy. Heavy pots and lids retain moisture very well that despite the lack of addition of water, the intense heat and vapor helps in the tenderizing process as the meats retain their shape. Using the day laden within the meat, it promotes a slow cooking process that is reminiscent of confit.
• The blood in the dish will naturally be a bit coarse but laden with flavor. This is normal. Actually I was quite surprised that I didn't mind it at all.
• As usual with Filipino dishes and dinuguan, they taste much better after letting it rest overnight.