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.

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.

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.

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.

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.