How to Cook a Dinuguan (5 Steps)
Dinuguan is a pork-blood stew that is famous in the Philippines where it is celebrated as a rich and savory meal. The dish features pork that is simmered in a pig blood gravy with spices. The dish is often cooked with the intestines of the pig as well. When cooking the dish, the blood should be simmered long enough so that the meal doesn't taste too gamey. "Dugo" means "blood" in the Philippines.
Things You'll Need
- Large casserole dish
- 1 tbsp. ginger
- 3 cloves garlic
- 2 lbs. pork
- 1 lb. pork liver, minced
- 1 cup pork blood
- 3 tbsp. vegetable oil
- 1 white onion
- 1 medium white onion
- 2 chili peppers
- 3 tbsp. sinigang mix
- Bay leaf
- Salt to taste
Instructions
-
Heat oil in a heavy casserole dish over high heat. Add garlic and ginger. Saute until the garlic is soft.
-
Add pork and saute over medium-high heat until all sides are white. Add onions, chili peppers, sinigang mix and bay leaf and cook until the onions are soft.
-
Cover the mixture with pork broth and then bring it to a simmer before reducing heat to low. Let it simmer for 40 minutes.
-
Mash the solid blood into a pulp with your hands. Pour the blood into the mixture and then bring it to a boil. Reduce the temperature to medium and cook for six minutes, stirring constantly.
-
Add the minced liver. Cook for another two minutes. Season with salt to taste.
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