Dinuguan (Pork Blood Stew)

DINUGUAN is a Tagalog term, literally translated as “blooded”, which refers to the Native Filipino dish, full of flavor of pork blood and meat. Though some, do not eat Dinuguan for some religious reasons, most Filipinos crave and fave for this dish, paired with steaming white rice or Puto, a Filipino rice cake. Dinuguan would reflect how Filipinos love cooking and eating exotic dishes like Adobong Paa ng Manok, and many more.

DINUGUAN

1/2 kilo pork belly
1/4 kilo pork intestines, cleaned thoroughly
1/4 kilo pork liver
3-4 cups fresh pig’s blood
1/4 cup cooking oil
1 cup green kamias, thinly sliced (optional)
5 green chili peppers
3 cloves garlic, crushed and minced
1 medium ginger, peeled and minced
2 large onions, peeled and thinly sliced
1/4 cup vinegar
1 bay leaf (laurel)
salt
pepper (optional)

Simmer and cook pork belly, pork intestines and pork liver with 1 liter of water for about 30-40 minutes.

Remove meats from saucepan and cut the belly, intestines and liver into small slices. Set aside broth.

In a separate skillet or saucepan, heat cooking oil and saute garlic, ginger and onion.

Add sliced pork belly, liver and intestines.

Season with salt and pepper. Add vinegar then cook for about 3-5 minutes.

Add 2 cups of pork broth. Bring to simmer. Cook for 5-10 minutes more.

Slowly pour in pork blood, stir continuously so as the blood mixture won’t clot.

Add kamias, green chili peppers. Season with salt.

Simmer in a low heat until sauce is thick.

Serve while hot with steaming white rice or white puto.

6 Responses to “Dinuguan (Pork Blood Stew)”

1. Autism Symptoms says:

   July 23, 2010 at 8:46 am

   nice post. thanks.
2. Nez says:

   July 26, 2010 at 10:22 am

   welcome and thank you!
3. Nez says:

   July 26, 2010 at 10:24 am

   thank you!
4. cna training says:

   July 30, 2010 at 1:49 am

   nice post. thanks.
5. Nez says:

   July 30, 2010 at 9:34 am

   thanks!
6. Lumpiang Sili | hungrynez says:

   August 9, 2010 at 1:50 pm

   [...] Lumpiang Sili tweetmeme_url = 'http://www.hungrynez.com/siling-lumpia/';tweetmeme_source = 'hungrynez'; window.fbAsyncInit = function() { FB.init({appId: "", status: true, cookie: true, xfbml: true}); }; (function() { var e = document.createElement("script"); e.async = true; e.src = document.location.protocol + "//connect.facebook.net/en_US/all.js"; document.getElementById("fb-root").appendChild(e); }()); Chili peppers are of different kinds worldwide, but I am, and most Filipinos, are acquainted with only two chili peppers. First is the hot chili pepper or the siling labuyo, the small red peppers we usually use for dips, sauces and dishes like Laing and Curry. The other chili pepper we know is the finger chilies or commonly known as siling haba, used for soups like Sinigang and stews like Dinuguan. [...]