Filipino

Dinuguan

Name: Dinuguan
Total time: 60 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1.5 lbs pork belly, cut into small cubes; 2 cups fresh pig's blood; 1/2 cup white vinegar; 1 cup pork broth or water; 3 pieces long green chilies (siling haba); 1 head of garlic, minced, and 1 large onion, chopped; 1 tbsp brown sugar

A savory stew of pork offal and meat simmered in a rich, dark pig's blood gravy.

60 minutes

Serves 4

Lunch/Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

5 steps

1
Prepare the Blood: To prevent the pig's blood from coagulating, place it in a bowl and stir in 2 tablespoons of the vinegar. Set aside.

2
Sauté the Pork: Heat a tablespoon of oil in a pot over medium heat. Sauté the garlic and onion until softened. Add the pork belly cubes and cook for 7-10 minutes until lightly browned and some fat is rendered.
3
Simmer with Vinegar: Pour in the remaining vinegar and the pork broth. Bring to a boil, but do NOT stir for the first 5 minutes to let the sharp acidic taste evaporate. After 5 minutes, stir, cover, and simmer for 30 minutes until the pork is tender.
4
Incorporate the Blood: Lower the heat to medium-low. While stirring the pork mixture continuously, slowly pour in the prepared pig's blood. Keep stirring for about 5 minutes to ensure the blood emulsifies into a smooth, dark gravy without curdling.
5
Final Simmer: Add the green chilies and brown sugar. Simmer uncovered for another 10-15 minutes until the sauce turns jet black, thickens considerably, and coats the back of a spoon. Serve hot with Puto (steamed rice cakes) or rice.

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