Focused recipe
Dinuguan
A rich and savory Filipino stew made with tender pork simmered in vinegar, garlic, and fresh pork blood. Finished with green chili peppers for a gentle heat, this comforting dish is traditionally served with steamed rice or soft rice cakes.
Fiipino Updated 12/13/2018
Ingredients
Measured from the catalog payload.
- 1 lb pork shoulder diced
- 20 oz pork blood
- 1/2 lb pork ear boiled and sliced
- 1 cup white vinegar
- 3 cups beef broth
- 3 dried bay leaf
- 1 lemongrass
- 3 long green pepper
- 1 onion chopped
- 5 cloves garlic
- 2 teaspoons sugar
- 3 tablespoons cooking oil
- salt
- ground black pepper
Instructions
11 cooking steps
- Heat oil in a cooking pot. Sauté the garlic and onion.
- Once the onion softens, add the pork kasim. Continue sautéing for 2 to 3 minutes.
- Add the pork ears. Sauté for 2 minutes.
- Pour the vinegar. Cover the pot and then let it boil. Stir.
- Pour the beef broth. Let the liquid boil.
- Add dried bay leaves and lemongrass. Cover the pot and adjust the heat to the lowest setting. Simmer for 50 minutes or until the pork tenderizes completely. Note: Make sure to stir occasionally. You can add water as needed.
- Pour the pork blood into the pot. Stir. Let the mixture boil and then simmer for 12 minutes.
- Add the long green pepper. Continue cooking for 3 minutes.
- Season with sugar, salt, and ground black pepper.
- Transfer to a serving bowl.
- Serve hot. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Pork blood stew, dinuguang baboy Public recipe Revision 1
Recipe notes
- To prevent the blood in dinuguan from coagulating, it is important to add the pork blood gradually while stirring continuously.
- Cooking the dish over low to medium heat is also crucial, as high heat can cause the blood to curdle or form lumps. Avoid rapid boiling after adding the blood.
- Stirring frequently during the cooking process helps keep the mixture uniform and prevents coagulation.