Dinuguan (Pork Blood Stew) Recipe

Dinuguan is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood". Possible English translations include pork blood stew or blood pudding stew. It is also sometimes jokingly called chocolate meat. Dinuguan is usually served with white rice or a Philippine rice cake called puto.

Good for serving: 5 - 6 persons Ingredients: 1 kilo pork loin, cut into cubes  2 cup vinegar  4 pcs chili long green pepper  3 tbsp brown sugar  2 medium sized onion, chopped finely  1 clove garlic, minced  2 tbsp cooking oil  2 cup water  4 cup pork blood 4 pcs bay leaf 1 tbsp pepper  salt to taste

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Cooking Instruction: Refrigerate the pig’s blood until needed.  Heat a heavy casserole. Pour in the cooking oil.  When the oil is hot, add the garlic. Saute it.  Add the pork pieces and cook over high heat until the edges of the pork start to brown.  Add the onions, chili long green peppers, bay leaf and continue cooking until the onions are transparent. Add vinegar and season with salt and pepper, Pour in just enough water to cover.  Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender. Add more water, a little at a time, if the liquid dries up before the pork is cooked.  Season with a little salt.  When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole.  Bring to a boil. Cook over medium heat, stirring, for about 5 minutes.  Serve the Dinuguan hot with puto (sweet rice cakes) or steamed rice. Share and Enjoy! images from www.dennissy.com

Author : phils

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