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Ingredients
- Serves 4 people
500g pork belly, chopped into cubes
500 ml pig’s blood
15 ml vegetable oil
100 ml white vinegar
250 ml water
1 bulb onion, sliced
5 cloves garlic, minced
45 g ginger, sliced
3 pcs bird’s eye chilies (or red chili)
6 g salt
1 pc green chili (sliced)
Pork Dinuguan (Filipino Pork Blood Stew)
Blood stew can be found in various countries and in the Philippines, this dish is popular and is served during special occasions. Dinuguan is a hearty and savory dish that is made with cubed pork belly cooked in pig’s blood and vinegar together with aromatics such as onion, ginger and minced garlic. Once ready, the stew can be garnished with fresh green finger chili and enjoyed with puto (steamed rice cakes) or as a viand to go with steamed white rice.
- Medium
- 10 min
- 35 min
- 15 min
- 2 steps
- 11 Ingredients
- Medium
- 2 steps
- 11 Ingredients
- 10 min
- 35 min
- 15 min
Instructions
-
Cooking the pork
- Heat 15 ml cooking oil in a pot over medium heat and sauté the sliced onion, ginger and minced garlic until aromatic or for 2 to 3 minutes.
- Add in the 500g cubed pork belly, 100ml vinegar and 250ml water. Bring to a boil over high heat for 5 to 6 minutes or until pork is tender without stirring to allow the vinegar to simmer and cook the pork belly.
- Season with 6g salt
-
Add the pig’s blood
- Add the bird’s eye chilies and pig’s blood and bring to a boil.
- Once it starts boiling, lower the heat to medium and allow it to simmer for 15 to 17 minutes or until the sauce thickens.
Plate and Serve!
Garnish it with fresh green chili and pair it with Puto (steamed cake) or rice before serving.
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Ingredients
- Serves 4 people
-
500g pork belly, chopped into cubes
500 ml pig’s blood
15 ml vegetable oil
100 ml white vinegar
250 ml water
1 bulb onion, sliced
5 cloves garlic, minced
45 g ginger, sliced
3 pcs bird’s eye chilies (or red chili)
6 g salt
1 pc green chili (sliced)
Nutrition
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