I was not a huge fan of this next recipe when I was younger because I was scared to try it out. But since my Nanay used to cook it all the time for my Tatay, I grew curious and tried it out. Turned out Dinuguan is very delicious and goes yummy with puto!
Dinuguan comes from the root word dugo, the Tagalog word for blood. And yes, blood is one of ingredients for this dish. Pork is the meat mainly used in cooking Dinuguan although there is also a version using chicken meat and blood.
Dinuguan might scare people off, especially non-Filipinos, but just like the Balut, and Kare-Kare, Dinuguan has a taste that would pleasantly surprise you. Just think that Dinuguan is the stew version of the European-style blood sausage! In this recipe, I will teach you how to cook Pork Dinuguan.
- ½ kilogram of pork belly, diced
- ½ cup vinegar
- 1 cup of water
- 1 ¼ cups of big blood
- 1 onion, minced
- 3 cloves of garlic, minced
- 2 to 3 pieces of long green peppers
- 2 tablespoons of cooking oil
- 2 tablespoons of sugar
- Salt and pepper to taste
Fresh pig’s blood
In a pan, sauté garlic in cooking oil until slightly brown. Add the onion and continue to stir.
Add the diced pork belly and stir-fry for five minutes.
Pour one cup of water and bring it to a boil. Simmer until water is almost dry and the meat is tenderized.
Time to add the pig’s blood! Pour it in the pan and stir thoroughly and let it simmer for 10 minutes.
Add the vinegar and simmer for another 15 minutes.
Add the green peppers.
Put in the sugar and stir well.
Season with salt and pepper and you’re done!
Transfer it to a serving pot and enjoy!
Dinuguan is delicious when eaten with Puto!
Tita Kathy’s tip:
If possible, buy fresh pig’s blood. You can source it from your local butcher to ensure a more flavorful Dinuguan. Did you know that aside from rice, puto also goes great with Dinuguan? Let me know which of the two you prefer to eat with Dinuguan on the comment box below. Until next time!