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Pork Dinuguan
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4.80 from 5 votes

Pork Dinuguan Recipe

This pork dinuguan recipe I have here is for those who loves to eat dinuguan but dislike eating the intestines and other innards mixed in the traditional pork dinuguan dish.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: blood stew, chicken dinuguan, chocolate stew, pork dinuguan
Servings: 6 servings
Calories: 255kcal
Author: Manny

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:

  1. Preparing dinuguan de­mands fresh pork ingredients like­ belly, liver, and blood. These­ elements' quality dire­ctly enhances the dish's flavor and e­njoyment.
  2. 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.
  3. 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.