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 racions
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) (opcional); 250 ml pig blood fresh, stirred with 1 tbsp vinegar to prevent coagulation; 6 gra garlic minced; 1 u yellow onion chopped; 2 cs ginger grated; 2 u green chili sliced (siling haba); 2 u finger chili whole (siling labuyo) (opcional); 0,5 tassa vinegar cane or white; 1 tassa water; 2 cs fish sauce; 0,5 ct black pepper freshly ground; 2 u bay leaf; 2 cs cooking oil; 1 ct 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.

Una recepta original de Forkin

Temps total: 1 h 25 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir peix i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gpork belly, cut into 1-inch cubes
250 gpork offal, cleaned, cut into 1-inch pieces (e.g., liver, heart)(opcional)
250 mlpig blood, fresh, stirred with 1 tbsp vinegar to prevent coagulation
6 gragarlic, minced
1 uyellow onion, chopped
2 csginger, grated
2 ugreen chili, sliced (siling haba)
2 ufinger chili, whole (siling labuyo)(opcional)
0,5 tassavinegar, cane or white
1 tassawater
2 csfish sauce
0,5 ctblack pepper, freshly ground
2 ubay leaf
2 cscooking oil
1 ctsalt, or to taste

Estris

large pot · knife · cutting board · stirring spoon

Elaboració

Pas a pas

1
Heat cooking oil in a large pot or Dutch oven over medium heat.
Uns 1 min
2
Add the chopped yellow onion and cook until softened, about 3-4 minutes.
Uns 4 min
3
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Uns 2 min
Nota de cuina: 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.
Uns 10 min
Nota de cuina: 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.
Uns 3 min
Nota de cuina: 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.
Uns 3 min
7
Reduce heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the pork is tender.
Uns 40 min
Nota de cuina: 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.
Uns 10 min
Nota de cuina: Keep stirring to prevent the blood from clumping at the bottom.
9
Taste and adjust seasoning with salt if needed.
Uns 1 min
10
Remove bay leaves before serving.
Uns 1 min

Conservació

Com conservar-ho

Store leftover dinuguan in an airtight container in the refrigerator.

Com reescalfar-ho

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