Pork Dinuguan (Pork Blood Stew)

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Pork Dinuguan (Pork Blood Stew)

Whew! The first week of Twinkle’s Pre-Kinder is just about over and all I can say is that it has been a bloody kind of a week. Bloody as in madugo as in nakakaloka mag-adjust! So I think it was just right that this Pork Dinuguan is what we had the beginning of the week.

Pork Dinuguan is one of peanutbutter‘s favorite ulam. I usually enjoy this paired with plain or cheesy puto Or on top of a bowl of rice with a sprinkling of rock salt. Yes, mas masarap sya with rock salt when in a rice bowl.

Pork Dinuguan (Pork Blood Stew)

I prefer to cook this with a mixture of pork and beef but this time I only had pork. So this Pork Dinuguan is a mixture of pork belly, pork tenderloin, and pancreas. What I do is sauté all the pork meat in garlic and onions and simmer it in water until tender. Then I add the blood (coagulated and liquid) and simmer it again until it turns black. I prefer my Dinuguan to be a bit sour so I add about 3/4 to a cup of vinegar. That’s when I season it with fish sauce to taste.

How do you cook Dinuguan?

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Pork Dinuguan (Pork Blood Stew)

 

Ingredients

  • 300g pork liempo,cut into bite size pieces
  • 300g pork lomoo, cut into bite size pieces
  • 200g Pork lapay, cut into pieces
  • 5 cups of pork blood, the coagulated blood,cut into bite size pieces
  • 3 pieces chili peppers/ siling haba
  • 2 cups water
  • 1 cup white vinegar
  • 1 large onion,chopped
  • 6 cloves of garlic,minced
  • 3 tbsp cooking oil
  • patis (fish sauce) to taste

Directions

  1. In a pot, sauté garlic and onions in cooking oil until onions become translucent.
  2. Add meat and sauté with onions and garlic until brown. Pour in water and bring to a boil.
  3. Simmer until meat becomes tender.about 30 minutes.
  4. Pour in pig’s blood and add chili peppers.
  5. Simmer for a few minutes until pork blood turns black. About 15 minutes.
  6. While it’s boiling, add the vinegar and let it boil for a minute before stirring to cook the vinegar.
  7. Season with fish sauce.
  8. Serve with steamed rice with a sprinkle of rock salt on top.OR serve with puto

3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

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