Pork Dinuguan Recipe
Dinuguan - Dinuguan Recipe
Pork Dinuguan or Pork blood stew is a Filipino recipe or dish that consist of 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.”
This post will show you the ingredients prior into cooking dinuguan as well as the steps and instructions on how how to cook dinuguan.
Ingredients
- Pork Dinuguan Recipe Ingredients:
- 1 k. of pork belly, cut into small cubes
- 350 g. of pork liver
- 4 c. of pigâs blood
- 3 chili peppers (siling haba)(long green chilli)
- 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
- salt
- pepper (optional)
- 1 tbsp. of cooking oil
Directions
- Pork Dinuguan Cooking Instructions - How To Cook Dinuguan:
- 1). Refrigerate the pigâs blood until needed.
- 2). Heat a heavy casserole.
- 3). Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
- 4). Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
- 5). Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent.
- 6). Season with salt and pepper, if using.
- 7). Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
- 8). Add more water, a little at a time, if the liquid dries up before the pork is cooked.
- 9). Meanwhile, minced the liver and season with a little salt.
- 10). When the pork is tender and most of the liquid has evaporated, take the pigâs blood out of the refrigerator.
- 11). Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
- 12). Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.
- Add more salt to taste of if necessary. Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice. Enjoy.!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 185 | |
| Calories from Fat 61 | 33% |
| Total Fat 6.79g | 8% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.09g | |
| Cholesterol 263mg | 88% |
| Sodium 80mg | 3% |
| Potassium 384mg | 11% |
| Total Carbs 10.88g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.6g | 2% |
| Protein 19.81g | 32% |
