Dinuguan

Dinuguan is a national Filipino dish I grew up eating and loving. Affectionately labeled as vampire stew or chocolate meat, I didn't realize it was an acquired taste until I told my Canadian friends what it was made out of: pork, vinegar, garlic, onions and pork blood! Ok, so it's not for the faint of heart but without knowing all of the ingredients, this savory and spicy meat stew could easily win a delicious combat among the best comfort foods around.

Did you know: Filipinos are not alone using blood as an ingredient, there are other well-known dishes and cultures that consume blood as food, usually in combination with meat - Irish's blood sausage, British black pudding, Swedish blood pancakes, and Chinese blood tofu.

Ingredients:
  • 3 lb boneless pork chop, cut into cubes
  • 1/2 onion, chopped finely
  • 2 garlic cloves, minced
  • 3 bay (laurel) leaves
  • 1 cup vinegar
  • 2 whole jalapeno peppers
  • 1 tbsp cooking oil
  • 10 oz pork blood (strained & sieved)
  • pepper & salt to taste

Did you know: Filipino Dinuguan is unique from other "blood" dishes for its use of vinegar and hot peppers.
Preparation:
  1. Sauté the garlic and onion in a hot pan until browned & translucent.
  2. Add the pork, laurel leaves, salt & pepper and sauté for about 5 mins.
  3. Simmer pork and vinegar mixture for 1 hour, until the meat is tenderized.
  4. *Make sure you strain & sieve the pork blood to ensure the blood will not coagulate when cooked.
  5. Add the pork blood chunks to the stew and mix well. Let this simmer for 5 minutes
  6. Add the rest of the pork blood but keep stirring until well mixed. Then add the 2 jalapeno peppers.
  7. Let simmer for 20 more minutes.
  8. Now it's chocolate meat. So serve it hot over rice. Masarap!

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