Dinuguan is a traditional Filipino dish made with pork and blood, known for its rich and savory flavor.
Ingredients
- 2lbpork shoulder, cut into cubes
- 1cuppork blood
- 1cupvinegar (preferably cane vinegar)
- 1pieceonion, chopped
- 4clovegarlic, minced
- 2piecegreen chili peppers (siling pangsigang or long green chili)
- 3piecebay leaves
- 1tbspfish sauce (patis)
- 1tspsalt (to taste)
- 1/2tspblack pepper
- 2tbspcooking oil (for sautéing)
- 2cupwater (as needed)
How to make Dinuguan
In a pot, heat cooking oil over medium heat. Add chopped onion and minced garlic. Sauté until softened.
Add the pork cubes and cook until they are browned. Pour in the vinegar and let it boil for a few minutes, allowing the vinegar to cook off.
Season with fish sauce, salt, and black pepper. Add the bay leaves and enough water to cover the pork. Let it simmer until the pork is tender (about 45 minutes to 1 hour).
Once the pork is tender, stir in the pork blood. Mix well to prevent any lumps. Add the green chili peppers for flavor. Let it simmer for an additional 10-15 minutes, stirring occasionally.
Taste and adjust salt and pepper if necessary. The dish should be rich and savory.
Serve hot, typically with steamed rice or puto (Filipino rice cake).
Tips & Tricks
Feel free to adjust the spice level or other ingredients to match your taste preferences.
