Pork Dinuguan (Pork Blood Stew)
Pork dinuguan is also one of the familiar menus here in the Philippines. It is often serve with puto or steam rice. It a meat simmered with spicy gravy of pig blood with chili and vinegar.
Ingredients:
1/2 kilo pork belly, cut into small cubes
1/8 pork liver, diced
2 cups of pig’s blood (frozen)
1 head garlic, minced and crushed
1 medium size onion, minched
2 pieces laurel leaves
1/2 cup vinegar
2 cups stocks
1 tbs. cooking oil
3 long green peppers
2 teaspoon sugar
Pepper (optional)
Salt to taste
Preparations:
- Simmer pork for 30 minutes or until the meat is tender. Set aside and keep the pork stock.
- Sauté garlic and onion on a casserole.
- Put in pork liver, pork, laurel leaves, salt and pepper. Mix and cook for another 5 minutes.
- Add in vinegar. Bring to boil. Don’t stir. Simmering without cover for about 10 to 15 minutes.
- Add in pork stock and simmer for about 5 minutes.
- Put in pig’s blood, sugar and peppers. Add salt if necessary.
- Simmer until consistency thicken and stir occasionally to prevent from curdling.
- Remove from heat and serve.
April 21st, 2009 | Tags: pork dinuguan | Category: Daily Menu and Recipe
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