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 份
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) (可选); 250 ml pig blood fresh, stirred with 1 tbsp vinegar to prevent coagulation; 6 瓣 garlic minced; 1 个 yellow onion chopped; 2 汤匙 ginger grated; 2 个 green chili sliced (siling haba); 2 个 finger chili whole (siling labuyo) (可选); 0.5 杯 vinegar cane or white; 1 杯 water; 2 汤匙 fish sauce; 0.5 茶匙 black pepper freshly ground; 2 个 bay leaf; 2 汤匙 cooking oil; 1 茶匙 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 的原创食谱

总用时: 1小时 25分钟
份量: 4
难度: 中等

过敏原信息： 可能含有鱼类和大豆。如有过敏，请务必查看配料包装。

备料

配料

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

厨具

large pot · knife · cutting board · stirring spoon

做法

分步操作

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

妥善保存

储存

Store leftover dinuguan in an airtight container in the refrigerator.

重新加热

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