Pork Dinuguan
Pork Dinuguan is a well-loved Filipino pork blood stew dish. With tender pork cutlets in lush ,dark, sour, and spicy sauce of pork blood. You can make it as spicy or mellow as you want!
Servings: 6 servings
Calories:
Ingredients
- 500 grams pork blood mash if bought packed in a tub
- 500 grams pork belly cut in small pieces
- 1 pc onion blood sausage (boudin) optional
- 3 cloves garlic chopped
- 1 medium red onion sliced
- 1 ½ cup vinegar adjust according to preference
- ¼ cup fish sauce adjust according to preference
- ½ tsp salt add more if needed
- ½ tsp ground black pepper
- 2 cups water add more if needed
- 2 pcs long green chilies
- 2 tbsp cooking oil
Instructions
- In a big bowl, add vinegar, salt, blood sausage, and pork blood. Mix and set aside.
- In a pot, heat oil over medium heat. Sauté onion and garlic until onion is translucent and garlic is fragrant. Add pork belly and stir-fry for 10 minutes or until slightly browned and fat is rendered.
- Add fish sauce and stir. Let simmer for a 2 minutes for the flavor to be absorbed. Tip in pork blood mixture then give it one quick stir so the blood will spread. Let it simmer without stirring and un-covered for 5 minutes or until aroma of vinegar evaporates.
- Add pepper and mix then tip in water and stir. Cover the pot and simmer until pork is soft and tender. Add more water if necessary. Remove cover and taste, adjust sourness if needed.
- Add chilies and cover. Simmer for a minute or two or until ready to serve. Enjoy while hot. Bon appetit!
Notes
- To make it more spicy, add chili along with ground pepper so it will infuse while simmering.
- When adding vinegar. do not stir and leave uncovered for some minutes.
- When using offal like intestines, snout etc., scrub the parts with salt to remove grime then wash and boil before adding in with pork belly.