Dinuguan (Pork Blood Stew or Pork viscera in blood sauce) is a popular Filipino dish made from the pork viscera or entrails, meat and blood of a pig. “Dinuguan” is derived from the Filipino word “dugo”, meaning blood. It is usually partnered with puto (sweet steamed rice muffins). Here’s a recipe on how to make dinuguan.
- 3 cups (700g) cubed boneless pork butt with fat (½-inch cubes)
- 3 tablespoons lard or peanut oil
- ½ cup (120ml) vinegar mixed with 1 cup (240ml) water and 1 tablespoon salt
- 1 medium-sized yellow onion, peeled and sliced
- 1½ cups (360ml) pork blood
- 3 cloves garlic, peeled and crushed
- 2 hot jalapeño peppers, seeded and chopped
- 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.
- 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.
- Heat a frying pan and add the lard or oil.
- When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat.
- Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.
- Add the blood to the pork gradually while stirring the mixture. Bring to a boil.
- Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot.