A Delightfully Rich and Savory Filipino Dish
Dinuguan is a tasty Filipino food made with pork and a thick sauce. The sauce has pig’s blood in it. This recipe does have intestines or other innards in it. We use pork belly, pork intestines and pork liver, and also fresh things to make a yummy dinuguan. Dinuguan is also called “chocolate meat” or “blood stew.” The pork in it is very soft. The sauce tastes good and looks like dark chocolate.
Start by acquiring fresh pork blood from your local wet market early in the morning to ensure availability and freshness. Prepare dinuguan, a classic Filipino dish, conveniently in your home’s comfort. The process is straightforward; obtaining the pork blood may be the sole challenge, as supermarkets do not typically carry it. However, with a few uncomplicated steps and readily available ingredients, you can easily recreate this delectable delicacy. Follow the recipe meticulously, and you’ll savor an authentic taste reminiscent of traditional home-cooked Filipino cuisine.
Preparation:
Obtain fresh pork blood from a local market early in the morning. This crucial ingredient ensures freshness. With the necessary materials gathered, let’s commence the cooking process.
Cooking the Pork and Intestines
Begin by simmering the pork belly and intestines in approximately five cups of water for 45 minutes. This initial step tenderizes the meat and allows it to absorb flavors during cooking. Once done, let the pork cool before cutting it into bite-sized cubes. Reserve the meat stock for later use.
Sautéing the Aromatics
In a cooking vessel, warm a small quantity of oil. Sauté garlic, ginger, and onions for five minutes. This releases pleasant aromas and makes them slightly transparent. Doing so enhances the overall taste of the dinuguan dish.
Adding the Pork, Intestines and Liver
Next, combine the previously cooked pork belly, intestines, and pork liver with the sautéed garlic and onions. The liver contributes a rich, distinct flavor that pairs well with the pork belly and intestines. Season the mixture with patis (fish sauce), MSG (optional), and salt to your taste preference, adjusting the flavors as desired.
Adding the Vinegar
Pour the vinegar into the pot without stirring. Let the mixture boil. This step helps make the pork liver tender and gives a tangy taste. Allow the flavors to blend as the vinegar evaporates slightly.
Simmering with Broth
Now, carefully add the meat broth you set aside earlier. Allow the mixture to simmer for around 10 minutes. Simmering deepens the flavors and blends them together, making the dinuguan more flavorful and satisfying.
Including the Crucial Ingredient – Pig’s Blood
The star component enters the scene! Introduce the pig’s blood to the simmering mixture, stirring periodically as it thickens. The pig’s blood bestows dinuguan its distinctive dark hue and velvety texture. Allow the sauce to thicken to your preferred consistency.
Harmonizing Taste and Heat
To elevate the flavor profile, incorporate oregano and green chili into the simmering dinuguan. These elements impart a subtle herbal note and a touch of heat, elevating the dish’s deliciousness. Permit the dinuguan to simmer for an additional five minutes, ensuring the flavors seamlessly integrate.
Final Thoughts:
Wonderful! You’ve skillfully crafted a delectable pot of pork dinuguan. This traditional Filipino dish delivers an exceptional and gratifying culinary journey, highlighting the robust flavors of pork belly, pork liver, and the essential pork blood sauce. Serve it piping hot alongside steamed rice or rice cakes for a complete dining experience that will undoubtedly captivate your taste buds.
Savor the rich, savory excellence of this classic Filipino recipe and share the delight of dinuguan with your loved ones!
Pork Dinuguan Recipe
Ingredients
- 1/2 kilo pork liempo or pork belly
- 1 kilo pork small intestines washed and cleaned
- 1/4 kilo pork liver (optional) sliced into cubes
- 2 Tbsp. cooking oil
- 2 cloves garlic chopped
- 1 pc medium sized onion sliced
- 2 cups vinegar
- 2 Tbsp. patis
- 1 Tbsp. salt
- 1/4 Tbsp. MSG
- 1 and 1/2 cup pork meat stock or water
- 2 cups pig's blood
- 2 tsp. sugar
- 3 pcs. green chili peppers (siling haba)
- 1/2 tsp. oregano powder or 3 grams dried oregeno leaves
- 1 thumbsize ginger sliced
Instructions
How to Cook Pork Dinuguan:
- Cook the pork and intestines in approximately 5 cups of water for 40 minutes or until tender.
- Let it cool, then slice the pork into cubes and the intestines into 1 inch length. Set aside the meat stock.
- In a wok or kawali, sauté the garlic, ginger and onion in oil for 5 minutes.
- Then add the pork, intestines, liver, patis, MSG and salt.
- Then pour in the vinegar and boil without stirring.
- Afterwards pour in the meat stock and simmer for 10 minutes.
- Add the pig's blood and sugar and stir occasionally until the mixture thickens.
- Put the oregano and green chili then let it simmer again for 5 minutes.
Video
Notes
Cooking Tips for Pork Dinuguan:
- Preparing dinuguan demands fresh pork ingredients like belly, liver, and blood. These elements' quality directly enhances the dish's flavor and enjoyment.
- Balancing flavors is crucial for delicious dinuguan. While following the recipe, monitor vinegar, salt, and seasoning amounts. Taste periodically and adjust these to suit your preference for a tangier or more savory dinuguan.
- Allowing the dinuguan to cook gently over low heat is essential. This simmering process blends the flavors harmoniously, creating a richer, more satisfying taste. Additionally, simmering thickens the sauce and guarantees the pork and other components reach the desired doneness for safe consumption.