Pork Blood Stew (Dinuguan) Filipino Dish Recipe

Dinuguan, a Filipino specialty and a pork blood stew that is typically served on every holiday, has been incorporated into puto (rice cake). Historically, this dish was made with pork organ meats. The Filipino cuisine known as dinuguan is sure to be a hit with visitors to the country. Some Filipinos, looking for a creamier consistency, will add coconut milk. In fact, here at the homecookbible, we’re going to provide you the absolute finest recipe ever.

When I sit down to write a recipe or article about Filipino food, I often think, “Is the world ready for Filipino food?” But then I realize that this post’s purpose is to show the world how beautiful and diversified Filipino food can be.

Dinuguan

Ingredients:

Pig Blood 2 cups (500ml)
White Vinegar 1 cup (250ml)
Coconut Milk 1/2 cup (125ml)
Water 1/2 cup(125ml)
Pork Belly 1 kg ( medium dice or bite size)
Cooking Oil 2 tsp. (10ml)
Fish Sauce 2 Tbsp. (30ml)
Bay Leaves 3 pcs
Green long Chili 3 pcs
Garlic 4 cloves (mince)
Red Onion 1 large (small dice)
Ginger 5g (mince)
Salt & Pepper To Taste

Procedure:

Combine half a cup of vinegar and two cups of pork blood, and set it aside.

In a medium saucepan over medium heat, sauté the onion, garlic, and ginger in the oil until soft and fragrant, about 5 minutes. Then add the pork belly and cook until the fat is rendered.

When the pork belly has rendered its fat, add the bay leaf, and fish sauce, and season it with salt and pepper.

Next, pour in the half cup of vinegar and let it simmer for two minutes without stirring.

Then, add the pork blood mixture and continue stirring constantly so that no clumps form as it simmers for 5 minutes.

Next, put in the coconut milk, water, and green chilies, raise the heat to high enough to bring it to a boil, then cover it and turn it down to the lowest setting. To ensure tender pork, cook for at least 20 minutes.