Dinuguan
Pork Dinuguan is a classic Filipino stew made of diced pork, pork blood, and spices. Also known as chocolate meat, it's hearty, boldly-flavored, and delicious as a main meal or midday snack.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 ounces pork blood
- 1 cup vinegar
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 thumb-size ginger (about 1 tablespoon), peeled and minced
- 2 pounds pork belly, cut into 1/2-inch strips
- 1 tablespoon fish sauce
- 1 cup water
- 1 tablespoon brown sugar
- 2 finger chilies (siling haba)
- salt and pepper to taste
Instructions
- 1
In a bowl, combine pig's blood and about 2 tablespoons of the vinegar. Stir well.
- 2
In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- 3
Add pork and cook, stirring occasionally, until lightly browned.
- 4
Add fish sauce and cook for about 1 to 2 minutes.
- 5
Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 3 to 5 minutes or until slightly reduced.
- 6
Add water and bring to a boil. Lower heat, cover, and continue to cook for about 15 to 20 minutes or until meat is tender.
- 7
Add pork blood, stirring to disperse and prevent lumps.
- 8
Add brown sugar and stir to dissolve.
- 9
Add chili peppers.
- 10
Continue to simmer for about 10 minutes or until sauce is thickened.
- 11
Season with salt and pepper to taste. Serve hot with rice or puto.