RCI-SP.003.0015.001
Dinuguan
Cuisine of the Philippines (Pork Blood Stew) or in Ilocano is a Filipino dish usually made from th
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (700g) cubed boneless pork butt with fat (½-inch cubes)3 cups
- lard or peanut oil3 tablespoons
- (120ml) vinegar mixed with 1 cup (240ml) water and 1 tablespoon salt½ cup
- medium-sized yellow onion1 unitpeeled and sliced
- (360ml) pork blood (Ideally from Vietnamese1½ cupsFilipino or Western European markets)
- garlic3 clovespeeled and crushed
- hot jalapeño peppers2 unitseeded and chopped
Method
1
Place the pork in a 4-quart (560ml) covered stove-top casserole dish and add the vinegar mixture. Bring to a boil and reduce the heat.
2
Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn't dry out. Add more water if necessary.
3
Heat a frying pan and add the lard or oil.
4
When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat.
5
Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.
6
Purée the pork blood in a food processor.
7
Add the blood to the pork gradually while stirring the mixture. Bring to a boil.
8
Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot.