This may sound bizarre and disgusting to some people. Dinuguan is pork blood stew of meat in Filipino Cuisine. It is derived from the Filipino word “dugo” which means blood. This is a traditional dish in the Philippines. It is usually made from pork and pig’s blood. It can also be made using beef meat or chicken meat and adding offal (kidneys, lungs, intestines, ears and heart) is optional. It is usually served with rice or puto, a Filipino rice cake.
It is also called blood pudding stew, pork blood stew or chocolate meat. It is similar to European style blood sausage, British black pudding, Polish soup Czerina or to an ancient Spartan dish called melas zomos, a black soup.
Dinuguan is a very popular dish in our country that you will find this in any occasion, like birthdays, weddings, Christmas or even in a simple family gathering. I am sure that you will like it, so let’s get down to the recipe!
Ingredients:
1 kilo Pork meat (diced)
1 head of garlic (minced)
1 medium sized onion (minced)
2 cups pig’s blood (strained)
1 cup water or chicken stock
2 pcs. long green pepper
½ cup vinegar
½ tsp. salt
2 tbsp. sugar
3 pcs. Bay leaves (laurel leaves)
1 tsp. oregano
½ tsp. black pepper
3 tbsp. cooking oil
Cooking Procedure:
1. Heat a frying pan and add the cooking oil.
2. Sauté the onion and garlic.
3. Add the pork, bay leaf, oregano and sauté for another 5 minutes.
4. Pour in water or chicken stock then bring to a boil and simmer until meat is tender.
5. Add the vinegar
6. Then add the salt, sugar, green pepper, black pepper and simmer for another 2-3 minutes.
7. Slowly, pour the blood while stirring.
8. Simmer in medium heat for about 5 minutes while stirring constantly.
9. That’s it! Serve with rice or puto. Enjoy!
/// Written by Jahweh Huerta, The Philippines
