How to cook Pork Dinuguan
Pork Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.
The term Dinuguan comes from the word dugo meaning “blood”. It is recognizably thick and dark, hence the Westernized euphemism “chocolate meat.” It is similar to the Singapore dish pig’s organ soup, differing in that it does not contain vegetables and has a characteristically thick gravy.
Due to the offal it is frequently considered an unusual or alarming dish to those in Western culture, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the ancient Spartan dish known as black gruel whose primary ingredients were pork, vinegar and blood.
Dinuguan Recipe is often served with white rice or a Filipino rice cake called puto.
Estimated cooking time: 1 hour and 30 minutes
Pork Dinuguan Ingredients:
- 1 k. of pork belly, cut into small cubes
- 350 g. of pork liver
- 4 c. of pig’s blood
- 3 chili peppers (siling haba)
- 1 head of garlic, crushed and minced
- 1 thumb-sized piece of ginger, minced
- 3 onions, halved and sliced thinly
- 1 pouch of sinigang mix good for 1 liter of broth
- 1 bay leaf
- pepper (optional)
- 1 tbsp. of cooking oil