How To Cook Pork Dinuguan: Blood Stew

How To Cook Pork Dinuguan: Blood Stew

A native to the Philippines, Pork Dinuguan is a type of stew that uses pork blood as a main ingredient, comes from the word ‘Dugo” which means blood. In this case, Pork Dinuguan is made from pig’s blood with a mixture of vinegar and spices such as garlic, onions and chili peppers. Aside from using pork cute, I also added a variety of Offals (internal organs of the animal that can be used as food) such as intestines and ears. 

This dish I can say is one of my favorite Filipino foods that I enjoy eating and one of the dishes that I find the recipe easy to follow which I will be sharing with you below. That is why I included Pork Dinuguan as one of the Top 10 delicious foods to try in the Philippines

Although it is commonly called Pork Dinuguan in most of the regions in our country, other regions have their own name for the famous “Chocolate Meat”. In Pampanga, it is referred to as ‘Tidtad”, while in Batangas they call it ‘Sinugaok’, in Ilocos they call it Dinardaraan, ‘Dugo Dugo’ in Cebu City and in the province of Bulacan they call it ‘Tinumis’.

Most of the time, Lechon Baboy and Pork Dinuguan goes together. Whenever there is Lechon Baboy on the menu, there is also Pork Dinuguan. We Filipinos usually make use of what can be used as food. So when I will be cooking Lechon Baboy, pig blood drained from it will be used to make Pork Dinuguan. Thus it will not go to waste. Although some could not take the thought of eating Blood stew, but for some it’s not actually that bad. I will be sharing with you today how to cook pork Dinuguan in simple steps. 

RECIPE FOR PORK DINUGUAN

Preparation Time: 10 minutes

Cooking Time: 50 minutes

Total Time: 60 minutes/ 1 hour

Servings: 4 pax

INGREDIENTS:

    • 10 oz  of pork blood
    • 1 lb pork;  cut into cubes
    • 3 tablespoon cooking oil
    • 1 cup vinegar
    • 1 cup of water
    • 2 pieces long green pepper; thinly sliced
    • 1 ½  tablespoon Brown sugar
    • 1 piece onion; finely chopped
    • 1 tablespoon garlic; minced
    • salt and pepper to taste

COOKING INSTRUCTIONS:

  1. In a separate bowl, mix pig’s blood with just 2 tablespoons of vinegar. Stir well.
  2. In a cooking pot, add cooking oil. When cooking oil is hot enough, saute onions, garlic and ginger. Stir and allow to cook but don’t overcooked.
  3. Add pork. Stir occasionally while cooking until pork meat is lightly browned. You also have the option to add Offal at this time.
  4. Add the remaining vinegar and bring to boil. Do not stir this time. Allow it to cook uncovered for about 3- 5 minutes.
  5. Add water, bring to boil. Lower the heat and simmer. Allow it to cook for another 15-20 minutes or until pork meat is tender. 
  6. Add pork blood from the separate bowl mixed with vinegar awhile ago. Stir continuously to prevent lumps from forming and to disperse blood for about 2-3 minutes.
  7. Add brown sugar, when necessary. stir well to dissolve.
  8. Add green peppers and continue simmering for another 10 minutes.
  9. Add salt and pepper to seasoned
  10. Serve hot

Few Tips on how to cook Pork Dinuguan:

In this recipe, I chose to use vinegar, but there is also another alternative that also serves the same purpose that is the use of Tamarind. Both can give a bit of sourness to the food, it also keeps the blood from forming lumps. 

It was mentioned on step 4, not to cover and stir when vinegar was added, the main reason for this is to allow the strong acidic taste that comes with vinegar to cook off. 

Adding sugar is optional. It only helps balance the flavor of blood stew. 

Interested in other recipes? Feel free to comment below. Also, let me know your experience along the way. I look forward to hearing from you. 

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