Many people get intimidated with this dish. Not only because of its dark color, but also because of the main ingredient that is in it which is basically where it got its name from. Dinuguan. Root word: Dugo. In English, blood. Don’t fret though, it’s pork blood. Just knowing about it could make people cringe or some even get a bit queasy, but don’t be afraid, because really, this Filipino specialty of a dish is famous for being delicious!
Dinuguan is a hearty and bold Filipino pork stew that is also known as chocolate meat, mainly because of how it looks. This one is made with diced pork, pork blood as mentioned, and of course, spices. Pinoys do love their spices — there is just no denying that!
Also, this viand is usually a main meal that goes really good with steamed rice. However, this one is also a popular midday snack — or as Filipinos call it, merienda — with Puto. The sweetness of the Puto and the savory flavors of Dinuguan just blend so well together that each bite and every mouthful is like an adventure of flavors and texture. It’s the kind of pairing you never knew you will delight in until you get to have it and realize how long you have been walking on this earth without knowing such a delectable treasure.
Don’t worry, though; it is not too late if you have not tried it yet, because we are here to share to you how we like and how we cook our Dinuguan:
AuthorwhattoeatphBoil pork intestines, pork liver and pork heart in a pan filled with water. Let it boil for 20 minutes or until the meat is tender.
Add ground pepper and bay leaves. Then, add salt and mix. Slice the liver and pork intestines into medium sizes. Strain the pork blood to make sure the blood is filtered.
Slice garlic, onions, ginger, red and green chilis, and stalks of green onion into very fine and small sizes.
Saute' garlic, ginger, onions and pork belly cuts. Add salt, ground pepper, bay leaves, Followed by pork intestines, pork liver and pork heart.
Add the pork liver, anis, pork blood, then mix everything thoroughly. Add vinegar, fish sauce, tamarind mix, and water.
Add brown sugar, green chilis, green onions and red chilis and then mix.
Serve in a bowl and enjoy!
Ingredients
Directions
Boil pork intestines, pork liver and pork heart in a pan filled with water. Let it boil for 20 minutes or until the meat is tender.
Add ground pepper and bay leaves. Then, add salt and mix. Slice the liver and pork intestines into medium sizes. Strain the pork blood to make sure the blood is filtered.
Slice garlic, onions, ginger, red and green chilis, and stalks of green onion into very fine and small sizes.
Saute' garlic, ginger, onions and pork belly cuts. Add salt, ground pepper, bay leaves, Followed by pork intestines, pork liver and pork heart.
Add the pork liver, anis, pork blood, then mix everything thoroughly. Add vinegar, fish sauce, tamarind mix, and water.
Add brown sugar, green chilis, green onions and red chilis and then mix.
Serve in a bowl and enjoy!
