This is also known as “Blood Stew” or Pork Blood Stew. It is a dish that is mainly comprised of pork stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. Even though some Southeast Asian and European countries have their own pork blood dishes, Dinuguan is considered unique due to the use vinegar and long green pepper.
NUMBER OF SERVINGS: 3-5
- 500 grams pork belly, cut into cubes
- 1 cup vinegar
- 3 pcs long green pepper
- 1 medium sized onion, chopped finely
- 4 cloves garlic, minced
- 1 tablespoon cooking oil
- 1 cup water
- 2 cups pork blood
- 1 teaspoon salt (just add to your taste preference)
- 1/4 teaspoon msg
- 1/4 teaspoon black ground pepper
- 3 pieces bay leaf
1. Sauté the garlic and onion in a cooking pot.
2. Add the pork belly, salt, msg, black ground pepper and stir fry for about 10 minutes under medium heat.
3. Followed by a cup of water.
4. Simmer for 10 minutes or until the water is almost gone to tenderize the meat.
5. Add the pork blood, vinegar, chili finger and mix well. Let this simmer for 10-15 minutes or until sauce is dry.
6. Serve hot. Enjoy your meal!