Last modified on 16 July 2014, at 15:08

Cookbook:Dinuguan

Cookbook | Ingredients | Recipes | Cuisine of the Philippines

Dinuguan
Category Stew recipes
Servings 10
Time 2 hours
Difficulty Easy

Dinuguan (Pork Blood Stew) or Dinardaraan in Ilocano is a Filipino dish usually made from the blood, entrails and meat of a pig. It is sometimes known as "chocolate meat" as the stew has a thick chocolate-like color and consistency. The name "dinuguan" is derived from the Filipino word "dugo", meaning blood. Likewise, in Ilocano, "dinardaraan" is derived from the from "dara", meaning blood. Dinuguan has more liquid, while dinardaraan is drier.

IngredientsEdit

PreparationEdit

  1. Place the pork in a 4-quart (560ml) covered stove-top casserole dish and add the vinegar mixture. Bring to a boil and reduce the heat.
  2. Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn't dry out. Add more water if necessary.
  3. Heat a frying pan and add the lard or oil.
  4. When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat.
  5. Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.
  6. Purée the pork blood in a food processor.
  7. Add the blood to the pork gradually while stirring the mixture. Bring to a boil.
  8. Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot.

This is most often served over rice or puto (sweet steamed rice muffins).