Introduction to Dinuguan
Dinuguan, also affectionately known as pork blood stew, is a classic Filipino dish that showcases the country’s rich culinary heritage. This hearty stew is often enjoyed during family gatherings and celebrations, typically served with steamed rice or the delightful puto (rice cakes). Dinuguan is beloved for its unique flavor profile, which combines savory, spicy, and slightly tangy notes, making it a truly comforting dish.
Ingredients List
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4-6
- 1 lb pork belly, diced
- 1 cup fresh pig’s blood
- 1 onion, chopped
- 5 cloves garlic, minced
- 2-3 green chilies (adjust for spice)
- 2 cups water
- 2 tbsp vinegar (preferably cane vinegar)
- 2 tbsp fish sauce
- Salt and pepper to taste
Cooking Instructions
1. In a large pot, sauté onions and garlic until fragrant.
2. Add the diced pork belly and cook until browned.
3. Pour in water and bring to a boil. Simmer for about 30 minutes until pork is tender.
4. Stir in the pig’s blood, vinegar, and fish sauce. Mix well and cook for another 15 minutes.
5. Add the green chilies, salt, and pepper. Adjust seasoning to taste and let it simmer for an additional 10-15 minutes.
Cooking Tips and Substitutions
For a milder version, you can reduce the number of chilies or omit them altogether. If you prefer a less rich flavor, substitute half of the pig’s blood with additional water or broth. Make sure to serve dinuguan hot, paired with puto or steamed rice for a true Filipino experience!
