Dinuguan Recipe
Diving into the world of Filipino cuisine can be quite a delight and fun experience, as there are many unique and flavorful dishes to explore. One such dish is dinuguan, also known as "blood stew." The savory-tart sauce is made with vinegar and pig's blood, which gives the dish its distinctive flavor—a delightful combination of sour, beefy, and spicy. It is best enjoyed with plenty of steamed white rice. Although not for everyone, dinuguan is an acquired taste that many Filipino households enjoy regularly.
Ingredients
- 1 lb pork belly cut into small pieces
- 3 cloves garlic minced
- 1 cup pork blood
- 2 bay leaves
- 1 onion chopped
- 1/4 cup vinegar
- 2 tbsp soy sauce
- 1 tsp salt
- 1/4 cup flour
- 1 tsp black pepper
- 2 cups water
- 1 tsp sugar
- 1/4 cup scallion chopped
Instructions
- In a large pot, heat some oil over medium heat.
- Put in the chopped onion and minced garlic and cook until the onion becomes soft and translucent.1 onion, 3 cloves garlic
- Add the pork belly to the pot and cook until browned on all sides.1 lb pork belly
- Put in the bay leaves, vinegar, soy sauce, salt, black pepper, and sugar. Stir to combine.2 bay leaves, 1/4 cup vinegar, 2 tbsp soy sauce, 1 tsp salt, 1 tsp black pepper, 1 tsp sugar
- Add the flour to the pot and stir to incorporate it into the sauce.1/4 cup flour
- Gradually add the water to the pot. Stir continuously until the sauce becomes thick.2 cups water
- Add the pork blood to the pot and stir gently to combine.1 cup pork blood
- Decrease the heat and let the dish simmer for 30 to 40 minutes or until the meat becomes tender.
- Remove the bay leaves from the pot and discard them. Transfer the dinuguan to a serving dish and garnish with chopped scallions.1/4 cup scallion
- Serve the dinuguan hot. Enjoy!
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