Dinuguan - Pork Blood Stew
Dinuguan is savory Filipino stew made of diced pork, vinegar, pork blood, chili or banana peppers in a dark gravy sauce.
Servings 6
Calories 650kcal
Ingredients
- 4 tablespoons olive oil or cooking oil
- 8 cloves garlic minced
- 1 medium yellow onion chopped
- 3-4 tablespoons fish sauce
- 2 pounds pork shoulder or pork butt cubed
- 1½ cups pig's blood
- 2 cups water
- ¾ cup white vinegar
- 3 pieces banana pepper
- Salt to taste
Instructions
- In a pot, heat oil over medium-high heat.
- Saute onion for 3 minutes then add garlic & cook for 2 minutes or until golden.
- Stir-in fish sauce.
- Add pork & cook for 4 minutes until light brown.
- Pour vinegar. Don’t cover & don’t stir until it boils.
- Pour water and let it boil.
- Toss-in banana peppers.
- Adjust heat to medium-low. Slow cooking is best when cooking with vinegar.
- Let it simmer for 10 minutes.
- Add pig’s blood. Stir constantly while pouring pig’s blood until blood is fully mixed in with all the ingredients.
- Continue cooking for 30-45 minutes until pork is tender and released oil floating on top of mixture.
- Season with salt or fish sauce.
- Serve while hot.
Notes
- When making dinuguan – don’t use lean meat. Dinuguan is delicious with fatty meat. Use pork belly, pork shoulder or pork butt.
- Dinuguan is more flavorful on the 2nd day.
- You can make extra servings and freeze it.
- When making dinuguan, when you see grease floating on top of mixture – that is a sign of deliciousness.
- When you add the vinegar, do not cover and stir until the mixture boils.
Nutrition
Calories: 650kcal | Carbohydrates: 3g | Protein: 30g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 827mg | Potassium: 584mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 4.2mg | Calcium: 41mg | Iron: 2.1mg