Pork Dinuguan or Pork Blood Stew is considered as exotic food by some and a no-no for some Religious sect. But this dish is a very popular Filipino dish and served in most Philippine restaurants and can even be taken home in small packs sold by Goldilocks Bakeshop (together with their uber delicious Puto).
I have never tried cooking Pork Dinuguan before. On a recent party among friends here, they asked me to cook several recipes including Dinuguan so I immediately called my Mom to ask for instruction how to cook this dish.
Ingredients:
500 grams Pork belly
250 grams Pork intestines or lungs, cleansed thoroughly
2 cups pig’s blood (make sure you go to the local market early in the morning to get the fresh blood)
2-3 pcs long chillies (siling haba)
3 laurel leaf (bay leaf)
3 cloves garlic, minced
1 whole onion, minced
1/4 cup vinegar
Fish sauce to taste
Cooking Instructions:
Boil the Pork Belly, Intestines or Lungs in water until tender. Add a little salt to taste. Cut all these ingredients into cube.
In a deep skillet, saute garlic and onions (some put ginger to remove the “lansa” or pork smell). Add the boiled pork and parts and part of the broth. Season with Fish sauce and add bay leaf. When it starts to boil, add the vinegar. Make sure you do not stir it until all the vinegar evaporates. Add the remaining broth if taste is too strong.
Pour the pig’s blood and stir continuously until it starts to boil and stew becomes thick. Add the chillies and let it boil one more time.
Kiko's Kitchen 