Pork Dinuguan Recipe
Pork Dinuguan Recipe (Pork Blood Stew)
Pork dinuguan, or blood stew, is a classic Filipino dish that’s rich and savory. It’s made with pork, pork offal (like liver and kidneys), and pig’s blood. The blood gives it a dark color and thick texture, earning it the nickname “chocolate meat.” It’s a hearty and comforting meal that’s perfect for those who love bold flavors. Try it today and savor the taste of this beloved Filipino dish!
This recipe requires a lot of time and effort to prepare and will undoubtedly be worth it. Rice and puto go well with the pork and blood stew in this recipe. Pork, onion, garlic, ginger, vinegar, bay leaf, finger chili, and pork cubes seasoned with salt, black pepper, and fish sauce are all used in this recipe, which is then simmered in pork blood.
We can’t emphasize enough that you should get a good quality and fresh pork blood when doing this dish.
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HOW TO COOK Pork Dinuguan Recipe (Pork Blood Stew)
Prepare all the ingredients needed and get a bowl and 2 cups of pork blood and separate the solid and liquid blood then set aside. After that get a pan and put a 2 tablespoon of oil, Sautee the garlic, onion, and ginger. After the garlic turns golden brown, add salt and 1 cup of water,½ cup of vinegar and cook it for 20 minutes. After waiting for 20 minutes add 2 bay leaf, pork cubes and mix it, then simmer for another 15 minutes. After 15 minutes add the solid and liquid pork blood and boil it until the blood turns black. After that add black pepper, sugar and finger chili and cook it for another 2 minutes and after that, it’s now ready to serve.
Can we use tamarind instead of vinegar?
You can, of course; it just depends on what you prefer. Whatever you decide, these ingredients have the same function, their function is to prevent the blood from curdling and give the meal the right amount of sourness.
Can we add chili and another spices to make it spicy?
You can use spices to make your dinuguan spicy but yet yummy. Just make sure that it will not be so spicy so that everyone can also enjoy it.
Tips on Cooking this recipe
- For best results use Pork Blood Stew
- Make sure your pork blood is new.
- Wait until the pork is soft and the released oil is floating on top of the mixture.
- Cook puto or rice also because it goes well with your favorite Diniguan.
Level: Medium
Yield: 4 serving
Cooking time: 30 minutes
We have more Yummy recipes like Bagnet Recipe – Crispy Pork Belly and Beef Morcon Recipe – Friend Cheap Menu
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Pork Dinuguan Recipe (Pork Blood Stew)
Servings: 4
Calories: 414kcal
Cost: 5
Ingredients
- 540 grams Pork kasim
- 2 cups Pork Blood
- 5 cloves Garlic
- 1 pc Onion
- 1 Ginger Thumb sized
- 1/2 cup Vinegar
- 1 tbsp Fish Sauce
- 1/2 cube Pork Cubes
- 2 pcs Finger Chili
- 1/2 tbsp Sugar
- 2 pc Bayleaf
- 1 cup Water
- Black Pepper
- Salt
Instructions
- Prepare all the ingredients.
- Get a bowl and 2 cups of pork blood and separate the solid and liquid blood
- Get a pan and put a 2 tablespoon of oil sauté the garlic,onion, and ginger.
- After the garlic turns golden brown, add salt and 1 cup of water,½ cup of vinegar and cook it for 20 minutes.
- After waiting for 20 minutes add 2 bayleaf, pork cubes and mix it.
- Simmer for another 15 minutes.
- After 15 minutes add the solid and liquid pork blood and boil it until the blood turns black.
- After that add black pepper, sugar and finger chili and cook it for another 2 minutes
- Serve and d Enjoy.
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Nutrition
Serving: 304g | Calories: 414kcal | Carbohydrates: 5.83g | Protein: 52.45g | Fat: 18.64g | Cholesterol: 274mg | Sodium: 456mg | Potassium: 682mg | Fiber: 0.5g | Sugar: 2.93g | Vitamin A: 25IU | Vitamin C: 4.7mg | Calcium: 59mg | Iron: 5.46mg
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