Dinuguan, also known as Dinardaraan in Ilocano, is a rich, savory Filipino dish made with pork meat, entrails, and blood, giving it a thick, dark sauce often compared to chocolate. The name “dinuguan” comes from the Filipino word “dugo” (meaning blood), while “dinardaraan” is derived from the Ilocano word “dara” (also meaning blood). One key difference between the two is their consistency—dinuguan has more liquid, while dinardaraan is drier.
Ingredients:
- 3 cups (700g) boneless pork butt, cubed (½-inch pieces)
- 3 tbsp lard or peanut oil
- ½ cup (120ml) vinegar mixed with 1 cup (240ml) water and 1 tbsp salt
- 1 medium yellow onion, peeled and sliced
- 1½ cups (360ml) pork blood (available in Filipino, Vietnamese, or European markets)
- 3 cloves garlic, peeled and crushed
- 2 hot jalapeño peppers, seeded and chopped
Instructions:
1️⃣ Pre-cook the pork:
- In a 4-quart (560ml) casserole dish, combine the pork with the vinegar mixture.
- Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the pork is tender.
- Ensure the liquid does not dry out—add more water if needed.
2️⃣ Sauté the aromatics:
- In a separate frying pan, heat the lard or oil.
- Sauté the onion and garlic until the onion turns translucent. Remove from heat.
3️⃣ Combine and simmer:
- Add the sautéed onion, garlic, and oil to the pork. Stir well and cook for 5 minutes.
4️⃣ Prepare the blood sauce:
- Purée the pork blood in a food processor for a smooth texture.
- Gradually add the blood to the pork while continuously stirring.
- Bring to a boil, then simmer uncovered until the sauce thickens to your preferred consistency.
5️⃣ Finish and serve:
- Add the chopped jalapeños for a mild heat kick.
- Keep covered and serve hot.
Best Served With:
Steamed white rice or puto (Filipino steamed rice cakes) for the perfect balance of flavors!
Tip: Want a richer taste? Use a mix of pork belly and innards like liver or intestines to add more depth to the dish!
Enjoy this authentic Filipino delicacy!
