A traditional Filipino stew made with pork belly and pork blood, seasoned with vinegar, soy sauce, and spices.
Ingredients
- 1lbpork belly, cut into bite-sized pieces
- 1cuppork blood
- 1pieceonion, chopped
- 4clovegarlic, minced
- 1piecethumb-sized ginger, julienned
- 2tbspoil
- 2cupwater
- 1cupvinegar
- 2tbspsoy sauce
- 1piecegreen chili, sliced (optional)
- 1tbspsugar (optional)
- Salt and pepper to taste
How to make Dinuguan (Pork Blood Stew)
Prep the Pork
In a pot, heat the oil over medium heat. Add the garlic, onion, and ginger, and sauté until fragrant.
Cook the Pork
Add the pork belly pieces to the pot. Cook until the meat is browned on all sides.
Add Liquid Ingredients
Pour in the vinegar and let it simmer for a minute without stirring. Then, add the soy sauce and water. Stir to combine.
Simmer
Bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for about 30-40 minutes, or until the pork is tender.
Saute the pork in an union and garlic
Add Pork Blood
Slowly pour in the pork blood while stirring continuously to avoid curdling. Continue to simmer for another 10 minutes.
Season
Add salt, pepper, and sugar (if using) to taste. Stir in the green chilies if you want a bit of heat.
Serve
Once the stew has thickened to your desired consistency, remove from heat. Serve hot with steamed rice or puto (Filipino rice cakes).
Tips & Tricks
Stir continuously while adding the pork blood to avoid curdling.
Adjust the amount of green chilies based on your preferred level of spiciness.
FAQS
What is the cooking process for Dinuguan (Pork Blood Stew)?
To make Dinuguan, start by sautéing garlic, onion, and ginger in oil until fragrant. Then, add bite-sized pieces of pork belly and brown them on all sides. Pour in vinegar and let it simmer for a minute without stirring, followed by soy sauce and water. Bring to a boil, reduce heat, and simmer for 30-40 minutes until the pork is tender. Finally, slowly add pork blood while stirring to avoid curdling, and simmer for another 10 minutes.
Is Dinuguan suitable for special diets, such as gluten-free or low-carb?
Yes, Dinuguan can be made gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce. It is also naturally low in carbohydrates, making it suitable for low-carb diets. However, always check the labels of your ingredients to ensure they meet your dietary needs.
What can I substitute for pork blood in Dinuguan if I can't find it?
If you can't find pork blood, you can substitute it with a mixture of beef or chicken broth and a bit of cornstarch to thicken the stew. While it won't have the same rich flavor, it can still create a delicious stew. Alternatively, you can skip the blood altogether for a lighter version of the dish.
How should I store leftover Dinuguan, and how long does it last?
Store leftover Dinuguan in an airtight container in the refrigerator. It can last for about 3-4 days. To reheat, simply warm it on the stove over low heat, adding a splash of water if needed to maintain its consistency. You can also freeze it for up to 3 months; just make sure to thaw it in the refrigerator before reheating.
What are the best side dishes to serve with Dinuguan?
Dinuguan is traditionally served with steamed rice or puto (Filipino rice cakes). You can also pair it with a side of pickled vegetables or a simple green salad to balance the rich flavors of the stew. For a spicy kick, consider serving it with a side of chili vinegar.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia