Dinuguan
Serves 415 mins prep60 mins cook
Dinuguan is a Filipino stew made with pork blood, cubed pork, and a tangy peppery flavor. It's known for its thick consistency and unique taste, making it a special dish not commonly available. The dish is often enjoyed with rice or puto (rice cakes).
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What you need
Instructions
1: Mix ½ lb. of liquid pork blood with 2 Tbsp. vinegar and set aside. 2: Mince and sear half an onion and one whole garlic in a pan. 3: Add 1.5 lbs. of seasoned cubed pork to the same pan and sear thoroughly. 4: Cover the pork with enough water and boil for at least 30 minutes until the liquid evaporates. 5: Once the liquid evaporates, stir fry the pork until nicely seared and browned. 6: Add ½ cup vinegar and then slowly incorporate the prepared blood while stirring often. 7: Season to taste with 1 tsp each of black pepper, pork bouillon, patis fish sauce, sugar, and add 3 bay leaves and 3 Thai chilis. 8: Cover and braise until the pork is super soft and tender, for approximately 30 minutes, adding water as necessary to achieve desired consistency. 9: Serve with rice or puto rice cakes.View original recipe