Pork Dinuguan: A Recipe for Filipino Food Lovers
Belle Piccio | Aug 18, 2015
Dinuguan comes from the Filipino word “dugo” which means “blood.” It is a well-loved Filipino dish with blood pudding stew as main ingredient. Yes, you read it right-- blood!
Here’s an easy-to-follow recipe on how to cook your pork dinuguan:
- 1 kilo pork (either from the belly, shoulders, cheeks or mix), cut into cubes
- 250 g pork liver, sliced (optional)
- 450 g pork intestines, thoroughly cleaned (optional)
- 1 pc pork cub (optional)
- 1-2 cups pork blood
- 1/3 to ¾ cup vinegar (preferably white or cane)
- 6 cloves garlic, minced
- 1 medium size onion, chopped
- 2 pcs thumb-sized ginger, finely chopped
- 4-5 long chili peppers
- 2 cups water (optional)
- Salt and pepper
- Cooking oil
TIP: After thoroughly cleaning the intestines, remove the pungent odor by boiling it with ginger, bay leaves, pepper and salt before cooking your dinuguan.
- On a pot, sauté garlic, onion and ginger.
- Add the chopped intestines and continue to sauté until cooked.
- Add the other pork parts and cook until it’s brownish in color.
- Pour water and add the pork cube. Let it boil.
- When the pork becomes tender, pour in the vinegar. Let it boil.
- Add the chili peppers. Simmer for about 3 minutes.
- In low medium heat, pour in the pig blood while continuously stirring for a few minutes to prevent it from forming. The blood will turn red to brown. Cook for another 15-20 minutes.
- Add the liver.
- Taste the stew, add salt and pepper to your liking.
- Serve and enjoy!
For snacks, it is best partnered with puto.