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 porcje
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) (opcjonalnie); 250 ml pig blood fresh, stirred with 1 tbsp vinegar to prevent coagulation; 6 ząbek garlic minced; 1 szt. yellow onion chopped; 2 łyżka ginger grated; 2 szt. green chili sliced (siling haba); 2 szt. finger chili whole (siling labuyo) (opcjonalnie); 0,5 szklanka vinegar cane or white; 1 szklanka water; 2 łyżka fish sauce; 0,5 łyżeczka black pepper freshly ground; 2 szt. bay leaf; 2 łyżka cooking oil; 1 łyżeczka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 25 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać ryby i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

500 gpork belly, cut into 1-inch cubes
250 gpork offal, cleaned, cut into 1-inch pieces (e.g., liver, heart)(opcjonalnie)
250 mlpig blood, fresh, stirred with 1 tbsp vinegar to prevent coagulation
6 ząbekgarlic, minced
1 szt.yellow onion, chopped
2 łyżkaginger, grated
2 szt.green chili, sliced (siling haba)
2 szt.finger chili, whole (siling labuyo)(opcjonalnie)
0,5 szklankavinegar, cane or white
1 szklankawater
2 łyżkafish sauce
0,5 łyżeczkablack pepper, freshly ground
2 szt.bay leaf
2 łyżkacooking oil
1 łyżeczkasalt, or to taste

Sprzęt

large pot · knife · cutting board · stirring spoon

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

Store leftover dinuguan in an airtight container in the refrigerator.

Odgrzewanie

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