FILIPINO PORK DINUGUAN (PORK BLOOD STEW)

FILIPINO PORK DINUGUAN

Pork Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.

The term dinuguan comes from the word dugo meaning “blood”. It is recognizably thick and dark, hence the Westernized euphemism “chocolate meat.” It is similar to the Singapore dish pig’s organ soup, differing in that it does not contain vegetables and has a characteristically thick gravy.

Due to the offal it is frequently considered an unusual or alarming dish to those in Western culture, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the ancient Spartan dish known as black gruel whose primary ingredients were pork, vinegar and blood. Dinuguan is often served with white rice or a Filipino rice cake called puto.

Estimated cooking time: 1 hour and 30 minutes

Pork Dinuguan Ingredients:

• 1 k. of pork belly, cut into small cubes
• 350 g. of pork liver
• 4 c. of pig’s blood

• 3 chili peppers (siling haba)
• 1 head of garlic, crushed and minced
• 1 thumb-sized piece of ginger, minced
• 3 onions, halved and sliced thinly
• 1 pouch of sinigang mix good for 1 liter of broth
• 1 bay leaf
• salt
• pepper (optional)
• 1 tbsp. of cooking oil

Pork Dinuguan Cooking Instructions:

·    Refrigerate the pig’s blood until needed.

·    Heat a heavy casserole.

·    Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.

·    Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.

·    Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent.

·    Season with salt and pepper, if using.

·    Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.

·    Add more water, a little at a time, if the liquid dries up before the pork is cooked.

·    Meanwhile, minced the liver.

·    Season with a little salt.

·    When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.

·    Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.

·    Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.

·    Add more salt if necessary.
Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice.