Ingredients
- 1 kg Pork Bellycut into 1 inch cubes
- 1/2 cup Vinegar
- 1/4 cup Soy Sauce
- 4 cloves Garlicminced
- 1 medium Onionchopped
- 1 pc Gingersliced
- 2-3 pcs Dried Bay Leaves
- 1/2 cup All-Purpose Flour
- 4 cups Pig's Blood
- 2 cups Water
- Cooking Oilfor frying
- Black Pepperto taste
- Salt and Pepperto taste
Directions
Dinuguan is a savory stew from the Philippines made from pork and pig’s blood. The dish is popular for its rich and flavorful sauce that is made by simmering the pork and blood in a mixture of vinegar, soy sauce, and spices.
The pork used for dinuguan can range from various cuts such as pork belly, pork hocks, or even pig’s feet. The pork is first browned in a pot to render some of the fat and to add some texture to the dish. Then, the ingredients such as garlic, onion, ginger, vinegar, soy sauce, and bay leaves are added to create a flavorful base for the sauce.
To thicken the sauce, a mixture of flour and water is added. The pig’s blood is then whisked in and the mixture is left to simmer until the sauce has thickened and the pork is fully cooked. Dinuguan is often seasoned with salt and black pepper to taste.
The finished dish is typically served hot with steamed rice. The rich and savory sauce, along with the tender pork, creates a delicious and hearty meal. Dinuguan is considered a comfort food in the Philippines and is often enjoyed for breakfast, lunch, or dinner. It is also commonly served at special occasions and celebrations.
While the dish requires some basic cooking skills such as browning meat and simmering a sauce, it also involves handling and cooking with pig’s blood, which may be unfamiliar to some people. Additionally, it requires precision in timing and temperature control to achieve the desired consistency of the sauce.
Overall, dinuguan is a unique and flavorful dish that is sure to satisfy the taste buds of those who enjoy bold and rich flavors and with a little practice and attention to detail, anyone can make a delicious and authentic Dinuguan.
Steps
1 Done | In a large pot, heat oil over medium heat. Add the pork belly and cook until browned. |
2 Done | Add the garlic, onion, and ginger and cook until fragrant. |
3 Done | Add the vinegar, soy sauce, and bay leaves and cook until the liquid has reduced by half. |
4 Done | In a small bowl, whisk together the flour and 1 cup of water to form a slurry. Pour the mixture into the pot. |
5 Done | Add the pig's blood, 2 cups of water, salt, and pepper. Stir the mixture to combine. |
6 Done | Reduce the heat to low and let the mixture simmer for 30-40 minutes or until the sauce has thickened. |
7 Done | Serve hot with steamed rice or better yet with puto "Steam Rice Cake". Enjoy! |
