PINASarap: DINUGUAN

Dinuguan or the pork blood stew is a famous Filipino cuisine not only because oh how it looks but also because of its look. It a savory stew of blood and meat simmered in a spicy gravy of pig blood, garlic, chili’s and vinegar. The term dinuguan come from theFilipino word dugo which means blood. The dish was so called because of the ingredient used as its sauce, a pig’s blood. It was often serve with rice or a Filipino rice cake called puto.

 Ingredients

• 1/2 kilo of diced pork
• 1/8 kilo of diced pork liver
• 1 small head of garlic
• 1 small onion (minced)
• 2 pieces of laurel leaves
• 3 tablespoon of oil
• 1/2 cup of vinegar
• 3 tablespoons of patis (fish sauce)
• 2 cups of stock
• 1 cup of pig blood (frozen)
• 4 long green peppers
• 2 teaspoons of sugar
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Procedure

First, simmer the pork for 30 minutes in a pot and remove the scum that rises the surface. Keep the stock. In a casserole, heat the oil and saute the garlic and onion, then, add the pork, pork liver, laurel leaves, patis (fish sauce), salt and pepper, saute for 5 minutes. Add in the vinegar and bring up to a boil without stirring. Lower the heat and let it simmer uncovered until the liquid evaporate. Add the stock and allow again to simmer for 5 minutes, then add the blood, sugar and long green peppers. Cook for 10 minutes until the consistency thickens with consistent stirring. Serve hot with puto or rice.