Dinuguan (Pork blood stew) comes from the word dugo, or blood. This authentic Filipino dish is so named because the sauce is made with freshly slaughtered pig’s blood. Traditionally cooked using a mixture of pork belly meat and pork entrails. Dinuguan is also called dinardaraan in Ilocano and tid-tad in Pampanga.
This dish might seem unusual or disgusting to those who are not familiar with it. Like other peculiar dishes, it takes an acquired taste to like and enjoy this stew. Once an acquired taste develops, you will never look at this dish the same way again. This is a very delicious dish, really. I can only ask that for those reading about dinuguan for the first time, try it first before passing judgment….
|Pork Dinuguan (Pork Blood Stew)
1 kg Pork belly (diced)
1/8 kg Pork liver (diced)
1 bulb Garlic (minced)
1 small Onion (minced)
2 pcs Bay leaves
3 tblspn Cooking oil
1/8 c Vinegar
3 tblspn Patis (fish sauce)
1c Pig blood (frozen)
4 pcs Siling Haba (green finger peppers)
2 tspn Sugar
As needed Salt and Pepper
In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
In a casserole, heat oil and saute garlic and onion until aromatic. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. Add in vinegar and bring up to a boil without stirring.
Lower heat and allow simmering uncovered until most of the liquid has evaporated. Add in stock and allow simmering for 5 minutes. Add in blood, sugar and long green peppers.
Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling
- Avoid curdling by continuously stirring
- This dish is similar to European-style blood sausage and british black pudding.
- Best served with white rice or puto (rice cake)