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 порции
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) (необязательно); 250 ml pig blood fresh, stirred with 1 tbsp vinegar to prevent coagulation; 6 зубчик garlic minced; 1 шт. yellow onion chopped; 2 ст. л. ginger grated; 2 шт. green chili sliced (siling haba); 2 шт. finger chili whole (siling labuyo) (необязательно); 0,5 стакан vinegar cane or white; 1 стакан water; 2 ст. л. fish sauce; 0,5 ч. л. black pepper freshly ground; 2 шт. bay leaf; 2 ст. л. cooking oil; 1 ч. л. 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.

Оригинальный рецепт от Forkin

Общее время: 1 ч 25 мин
Порции: 4
Сложность: Средне

Информация об аллергенах: может содержать рыба и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

500 gpork belly, cut into 1-inch cubes
250 gpork offal, cleaned, cut into 1-inch pieces (e.g., liver, heart)(необязательно)
250 mlpig blood, fresh, stirred with 1 tbsp vinegar to prevent coagulation
6 зубчикgarlic, minced
1 шт.yellow onion, chopped
2 ст. л.ginger, grated
2 шт.green chili, sliced (siling haba)
2 шт.finger chili, whole (siling labuyo)(необязательно)
0,5 стаканvinegar, cane or white
1 стаканwater
2 ст. л.fish sauce
0,5 ч. л.black pepper, freshly ground
2 шт.bay leaf
2 ст. л.cooking oil
1 ч. л.salt, or to taste

Инвентарь

large pot · knife · cutting board · stirring spoon

Приготовление

Шаг за шагом

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

Правильное хранение

Хранение

Store leftover dinuguan in an airtight container in the refrigerator.

Разогрев

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