Dinuguan or Pork Blood stew is pork blood seasoned with vinegar. It’s usually dark in color and a perfect ulam. Today, it is always present at fiestas and any other occasions. This dish is a perfect combination with puto or rice cake. It may not seem to be appetizing, but when you taste it, it’s surprising tasty. Pork blood is not readily available outside the Philippines, so many Filipinos working abroad are craving for this delicacy.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 kilo pork or any parts diced
- 1/4 cup Vinegar
- 2 Siling haba or jalapeno pepper
- 1 Small onion chopped
- 3 cloves of garlic chopped
- 2 cups pork blood
- 3/4 cup water (amount optional)
- fish sauce and pepper to taste
- cooking oil
- Servings: 2
- Time: 45 minutes
- Level: Easy
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Add cooking oil in a preheated pan. Place in pork and stir until light brown.
- Add the onions and garlic. Saute together for a few minutes until soft and fragrant. Season with fish sauce and pepper. Stir until well combined.
- Pour in water and vinegar. Do not stir. Simmer over low heat for at least 20-30 minutes or until pork is tender.
- When pork is tender, pour in pork blood and add chili pepper. Stir occasionally until pork blood becomes thick, black, and sticking to the meat. Adding more blood and water is optional.