Main Course

Dinuguan (Filipino Pork Blood Stew)

Name: Dinuguan (Filipino Pork Blood Stew)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 حصص
Cuisine: filipino
Ingredients: 500 g pork belly cut into 1-inch cubes; 250 g pork offal cleaned, cut into 1-inch pieces (e.g., liver, heart) (اختياري); 250 ml pig blood fresh, stirred with 1 tbsp vinegar to prevent coagulation; 6 فص garlic minced; 1 قطعة yellow onion chopped; 2 ملعقة كبيرة ginger grated; 2 قطعة green chili sliced (siling haba); 2 قطعة finger chili whole (siling labuyo) (اختياري); 0.5 كوب vinegar cane or white; 1 كوب water; 2 ملعقة كبيرة fish sauce; 0.5 ملعقة صغيرة black pepper freshly ground; 2 قطعة bay leaf; 2 ملعقة كبيرة cooking oil; 1 ملعقة صغيرة salt or to taste

Dinuguan is a rich and savory Filipino stew made from pork offal and/or meat simmered in a spicy, tangy gravy of pig's blood, vinegar, and aromatics. It's often served with steamed rice or puto (steamed rice cakes). This recipe offers a balanced flavor profile, perfect for those new to the dish.

وصفة أصلية من Forkin

الوقت الإجمالي: 1 س 25 د
عدد الحصص: 4
الصعوبة: متوسطة

معلومات مسببات الحساسية: قد تحتوي على سمك وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

500 gpork belly, cut into 1-inch cubes
250 gpork offal, cleaned, cut into 1-inch pieces (e.g., liver, heart)(اختياري)
250 mlpig blood, fresh, stirred with 1 tbsp vinegar to prevent coagulation
6 فصgarlic, minced
1 قطعةyellow onion, chopped
2 ملعقة كبيرةginger, grated
2 قطعةgreen chili, sliced (siling haba)
2 قطعةfinger chili, whole (siling labuyo)(اختياري)
0.5 كوبvinegar, cane or white
1 كوبwater
2 ملعقة كبيرةfish sauce
0.5 ملعقة صغيرةblack pepper, freshly ground
2 قطعةbay leaf
2 ملعقة كبيرةcooking oil
1 ملعقة صغيرةsalt, or to taste

الأدوات

large pot · knife · cutting board · stirring spoon

طريقة التحضير

خطوة بخطوة

1
Heat cooking oil in a large pot or Dutch oven over medium heat.
حوالي 1 د
2
Add the chopped yellow onion and cook until softened, about 3-4 minutes.
حوالي 4 د
3
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
حوالي 2 د
ملاحظة الطاهي: Be careful not to burn the garlic.
4
Add the pork belly and pork offal (if using) to the pot and cook, stirring occasionally, until browned on all sides, about 8-10 minutes.
حوالي 10 د
ملاحظة الطاهي: Browning the meat adds depth of flavor.
5
Pour in the vinegar and bring to a boil without stirring for 2-3 minutes to allow the alcohol to evaporate.
حوالي 3 د
ملاحظة الطاهي: This step is crucial for the distinct sour flavor and to prevent a raw vinegar taste.
6
Add the water, fish sauce, black pepper, bay leaf, green chili, and whole finger chili (if using). Bring the mixture to a simmer.
حوالي 3 د
7
Reduce heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the pork is tender.
حوالي 40 د
ملاحظة الطاهي: The cooking time may vary depending on the cut of pork used.
8
Pour in the prepared pig blood, stirring constantly until it thickens and turns dark. Cook for another 5-10 minutes.
حوالي 10 د
ملاحظة الطاهي: Keep stirring to prevent the blood from clumping at the bottom.
9
Taste and adjust seasoning with salt if needed.
حوالي 1 د
10
Remove bay leaves before serving.
حوالي 1 د

حافظ على جودتها

الحفظ

Store leftover dinuguan in an airtight container in the refrigerator.

إعادة التسخين

Reheat gently on the stovetop over low heat, adding a splash of water if it has thickened too much.