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人分
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) (お好みで); 250 ml pig blood fresh, stirred with 1 tbsp vinegar to prevent coagulation; 6 片 garlic minced; 1 個 yellow onion chopped; 2 大さじ ginger grated; 2 個 green chili sliced (siling haba); 2 個 finger chili whole (siling labuyo) (お好みで); 0.5 カップ vinegar cane or white; 1 カップ water; 2 大さじ fish sauce; 0.5 小さじ black pepper freshly ground; 2 個 bay leaf; 2 大さじ cooking oil; 1 小さじ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 25 分
人数: 4
難易度: 普通

アレルゲン情報： 魚、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

500 gpork belly, cut into 1-inch cubes
250 gpork offal, cleaned, cut into 1-inch pieces (e.g., liver, heart)(お好みで)
250 mlpig blood, fresh, stirred with 1 tbsp vinegar to prevent coagulation
6 片garlic, minced
1 個yellow onion, chopped
2 大さじginger, grated
2 個green chili, sliced (siling haba)
2 個finger chili, whole (siling labuyo)(お好みで)
0.5 カップvinegar, cane or white
1 カップwater
2 大さじfish sauce
0.5 小さじblack pepper, freshly ground
2 個bay leaf
2 大さじcooking oil
1 小さじsalt, or to taste

調理器具

large pot · knife · cutting board · stirring spoon

作り方

手順

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

おいしく保存

保存方法

Store leftover dinuguan in an airtight container in the refrigerator.

温め直し

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