Dinuguan Recipe

Cubed Pork Stewed in Pig's Blood,
Vinegar and Chili Peppers

This Dinuguan recipe, a Filipino dish, made by stewing cubed pork in vinegar, chili peppers and pig's blood.

It is tangy, savory and can be made hot and spicy.

Aside from pork meat, others use pork ears, intestines and other pig innards.

Pig's blood are sometimes bought in liquid form. That's why some Dinuguan are too liquidy and not thick enough.

Back in the Philippines, we would convert the liquid pig's blood into a soft gelatin-like block that we can cut into cubes. We would add some water, then set aside.

After a few minutes, it turns into a block that we would either cut or mash with our hands.


YOUR DINUGUAN RECIPE SHOPPING LIST:

  • Pork Shoulder
  • Pig's Blood
  • Long Chili Peppers

IN THE PANTRY:

  • Vinegar
  • Garlic
  • Onions
  • Salt and Pepper
  • Cooking Oil

INGREDIENTS

  • 2 pounds Pork Shoulder, cubed
  • 1 1/2 cup pig's blood, solids mashed or cubed
  • 1 piece Long Chili Peppers, sliced diagonally
  • 1/3 cup Vinegar
  • 3/4 cup water
  • 4 cloves Garlic, minced
  • 1 medium Onion, chopped
  • Salt and Pepper to taste
  • 2 tablespoons Cooking Oil for sauteing

PREPARATION TIME : 10 minutes

COOKING TIME : 30 minutes

1 In a medium pan, saute the garlic and onion on the cooking oil. Add the pork and cook for 3-4 minutes until lightly browned.

2 Add the vinegar and water, and bring to a boil without stirring.

3 Turn the heat down and simmer for 10-15 minutes.

4 Mix in the the chili peppers and the pig's blood, and bring to a boil.

5 Turn the heat down and simmer for another 10 minutes.

6 Season with salt and pepper.

7 Serve with white rice or Puto (Sticky Rice Cake).


BENG'S TIPS

  • I don't suggest using beef's blood as it gets grainy and curdles when cooked. The dish wouldn't be appetizing at all.

  • If you don't want this dish to be too hot and spicy, do not cut the long chili peppers. Just prick the outside with fork and cook it whole.

  • A good substitute for the vinegar is the Tamarind Stew (Sinigang) Mix found in Asian markets. It has a different tangy taste but just as good. This mix is pre-seasoned with salt so taste the dish first before adding any salt in Step #6.


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