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 porții
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) (opțional); 250 ml pig blood fresh, stirred with 1 tbsp vinegar to prevent coagulation; 6 cățel garlic minced; 1 buc. yellow onion chopped; 2 lingură ginger grated; 2 buc. green chili sliced (siling haba); 2 buc. finger chili whole (siling labuyo) (opțional); 0,5 cană vinegar cane or white; 1 cană water; 2 lingură fish sauce; 0,5 linguriță black pepper freshly ground; 2 buc. bay leaf; 2 lingură cooking oil; 1 linguriță 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.

O rețetă originală de Forkin

Durată totală: 1 oră 25 min.
Porții: 4
Dificultate: Medie

Informații despre alergeni: poate conține pește și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

500 gpork belly, cut into 1-inch cubes
250 gpork offal, cleaned, cut into 1-inch pieces (e.g., liver, heart)(opțional)
250 mlpig blood, fresh, stirred with 1 tbsp vinegar to prevent coagulation
6 cățelgarlic, minced
1 buc.yellow onion, chopped
2 lingurăginger, grated
2 buc.green chili, sliced (siling haba)
2 buc.finger chili, whole (siling labuyo)(opțional)
0,5 canăvinegar, cane or white
1 canăwater
2 lingurăfish sauce
0,5 lingurițăblack pepper, freshly ground
2 buc.bay leaf
2 lingurăcooking oil
1 lingurițăsalt, or to taste

Ustensile

large pot · knife · cutting board · stirring spoon

Mod de preparare

Pas cu pas

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

Păstrează gustul bun

Păstrare

Store leftover dinuguan in an airtight container in the refrigerator.

Reîncălzire

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