Teresa's Recipes
Dinuguan - Filipino Pork Blood Stew
Dinuguan, a rich and hearty Filipino stew, is a true testament to the vibrant culinary heritage of the Philippines. Known also as 'pork blood stew', this dish boasts an aromatic blend of pork, ginger, and garlic, simmered in a thick, savory sauce made from pork blood. The unique, robust flavors of Dinuguan are made even more delightful with the subtle heat from green chili peppers. This dish, steeped in history and tradition, is a must-try for adventurous food lovers, offering a glimpse of Filipino comfort food at its finest.
Ingredients
- 2 cups Water
- 2 tablespoons Cooking oil
- 2 Bay leaves
- 1 teaspoon, grounded Black pepper
- 2 tablespoons Fish sauce
- 2, sliced Green chili peppers
- 1 inch, sliced Ginger
- 1 medium, chopped Onion
- 4 cloves, minced Garlic
- 1/4 cup Vinegar
- 2 cups Pork blood
- 1 pound, cut into cubes Pork belly
Dietary Notes
- Servings: 4 to 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Calories: 550
- Fat: 35g
- Carbs: 20g
- Protein: 40g
- Sodium: 1200mg
- Sugar: 2g
Instructions
- Heat the cooking oil in a large pot over medium heat.
- Add the garlic, onion, and ginger, sautéing until fragrant and the onions become translucent.
- Add the pork belly pieces to the pot, browning them on all sides.
- Once browned, pour in the vinegar. Allow this to simmer for a few minutes to neutralize the odor from the pork.
- Add the water, bay leaves, and ground black pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and allow it to simmer for about 30 minutes, or until the pork is tender.
- Pour in the pork blood, stirring consistently to prevent the blood from clotting. Allow this to simmer for another 10 minutes.
- Finally, add the sliced green chili peppers and fish sauce. Adjust the seasoning according to your taste preferences.
- Let the stew simmer for another 10 minutes to allow all the flavors to meld together.
- Serve your Dinuguan hot, ideally with a side of steamed rice to balance out the bold flavors.