Filipino Style Recipe: Pork Dinuguan (Ilokano Style) or Pork blood stew is a Filipino recipe or dish that consist of savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, pepper and vinegar. It is recognizably thick and dark. Some use crispy pork as alternative meat and cook until the blood dry. But it makes more special when adding chicharon.
900 grams pork loin, cut into small cubes
450 grams pork innards (ear/intestine) (optional)
2 cups pork blood (some used beef blood)
2 cups pork broth
4 garlic cloves, crushed and minced
1 small onion, minced
1 thumb-sized ginger, minced
2-3 long green peppers(siling haba)
2 pieces bay leaf
1/2 cup vinegar
2 teaspoons brown sugar
2 tablespoons cooking oil
Salt and ground black pepper to taste
1. In a casserole, heat cooking oil and saute garlic, onion, and ginger.
2. Add pork innards then saute for 3 minutes.
3. Add pork and continue sauteing until color turn to brown.
4. Season with ground pepper, bay leaf and salt/fish sauce to taste, stir occasionally for 3 minutes until absorb the seasoning.
5. Add broth, bring to boil and simmer until pork becomes tender.
6. Pour pork’s blood , stirring occasionally to keep the mixture from curdling for 5 minutes.
7. Add vinegar and bring to boil without stirring.
8. Add sugar and green peppers. Adjust seasoning according to taste.
9. Simmer for another 10 minutes. Keep stirring.
10. Remove from heat and serve hot with chicharon or puto.
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