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Dinuguan (Pork Blood Stew)

5 from 1 vote
Author: Olive
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Ingredients (click ingredient to buy it)

  • 500 GRAMS PORK CUT INTO CUBES
  • 5 GARLIC CLOVES MINCED
  • 1 ONION MINCED
  • 4 GREEN CHILLIES
  • 1/4 CUP WHITE VINEGAR
  • SALT AND GROUND PEPPER
  • PATIS TO TASTE ( OPTIONAL)
  • COOKING OIL FOR SAUTEEING
  • FRESH PIG’S BLOOD ABOUT 2 CUPS
  • 1/4 CUP VINEGAR
  • KEEP THE BLOOD IN THE FRIDGE TAKE IT OUT 10 MINUTES BEFORE YOU USE IT, THEN ADD THE VINEGAR

Instructions

  • HEAT OIL IN A SAUCEPAN OVER MEDIUM HIGH HEAT; SAUTE MINCED GARLIC, ONION, WAIT FOR THE ONION TO BECOME TRANSLUCENT THEN ADD THE PORK, SEASON WITH SALT AND GROUND PEPPER; TURN HEAT TO HIGH AND STIR THE PORK WHILE COOKING UNTIL IT BROWNS AND STARTS TO GET STICKY AND STARTING TO CARAMELIZE.
  • LOWER THE HEAT TO MEDIUM THEN ADD THE VINEGAR, BRING TO A BOIL, DO NOT STIR FOR A FULL MINUTE. ADD WATER, ABOUT 1 CUP, THEN THE CHILLIES, BRING TO A BOIL THEN LOWER HEAT AND LET THE PORK SIMMER UNTIL TENDER, ABOUT 20-30 MINUTES.
  • MIX VINEGAR AND BLOOD IN A BOWL AND SLOWLY ADD THIS TO THE PORK WHILE STIRRING TO PREVENT LUMPS. BRING TO A BOIL AGAIN ON MEDIUM LOW HEAT AND LET SIMMER UNTIL IT THICKENS AND/OR WHEN YOU SEE THE OIL COMES OUT. DONE! SERVE WITH RICE OR PUTO..YOUR CHOICE
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