Dinuguan

To make Dinuguan, start by heating cooking oil in a pot over medium heat. Sauté chopped onion and minced garlic until softened. Add cubed pork shoulder and cook until browned. Pour in cane vinegar and let it boil for a few minutes. Season with fish sauce, salt, and black pepper, then add bay leaves and enough water to cover the pork. Simmer for 45 minutes to 1 hour until the pork is tender. Stir in pork blood and green chili peppers, and simmer for an additional 10-15 minutes. Adjust seasoning to taste and serve hot with steamed rice or puto.

Yes, Dinuguan can be made gluten-free. Just ensure that the fish sauce you use is gluten-free, as some brands may contain gluten. The other ingredients, including pork, vinegar, and spices, are naturally gluten-free, making this dish a great option for those with gluten sensitivities.

If you cannot find pork blood, you can substitute it with a mixture of beef or chicken stock and a little bit of cornstarch to thicken the sauce. While it won't have the exact same flavor or texture, it will still create a rich and savory dish. Alternatively, you can omit the blood altogether for a lighter version, though it will change the traditional taste.

To store leftover Dinuguan, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove until heated through.

Dinuguan is traditionally served with steamed rice or puto (Filipino rice cake), which helps balance its rich and savory flavors. You can also pair it with a side of pickled vegetables or a fresh salad to add a refreshing contrast to the dish. For a complete meal, consider serving it alongside other Filipino favorites like lumpia (spring rolls) or adobo.