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 porties
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) (optioneel); 250 ml pig blood fresh, stirred with 1 tbsp vinegar to prevent coagulation; 6 teentje garlic minced; 1 st yellow onion chopped; 2 el ginger grated; 2 st green chili sliced (siling haba); 2 st finger chili whole (siling labuyo) (optioneel); 0,5 kopje vinegar cane or white; 1 kopje water; 2 el fish sauce; 0,5 tl black pepper freshly ground; 2 st bay leaf; 2 el cooking oil; 1 tl 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 25 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan vis en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 gpork belly, cut into 1-inch cubes
250 gpork offal, cleaned, cut into 1-inch pieces (e.g., liver, heart)(optioneel)
250 mlpig blood, fresh, stirred with 1 tbsp vinegar to prevent coagulation
6 teentjegarlic, minced
1 styellow onion, chopped
2 elginger, grated
2 stgreen chili, sliced (siling haba)
2 stfinger chili, whole (siling labuyo)(optioneel)
0,5 kopjevinegar, cane or white
1 kopjewater
2 elfish sauce
0,5 tlblack pepper, freshly ground
2 stbay leaf
2 elcooking oil
1 tlsalt, or to taste

Keukengerei

large pot · knife · cutting board · stirring spoon

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

Store leftover dinuguan in an airtight container in the refrigerator.

Opwarmen

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