Dinuguan Recipe

Dinuguan (in Visayan, also called dinardaraan in Ilocano, tid-tad in Pampanga, dugo-dugo in Cebuano, sinugaok in Batangas, rugodugo in Waray, and sampayna or champayna in Northern Mindanao) is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.[1] The term dinuguan comes from the Filipino word dugo meaning "blood". Possible English translations include pork blood stew or blood pudding stew. It is also sometimes jokingly called chocolate meat.

I prefer vinegar in my dinuguan but I’ve tried versions that use tamarind, kamias or even tomato sauce as the souring agent. Regardless of what you choose to use, these acids serve the same purpose. Along with adding the necessary touch of sourness to the dish, they also keep the blood from curdling. Make sure to stir about one or two tablespoons of the vinegar in the pork’s blood before adding to the stew to ensure a smooth, deep brown sauce. The brown sugar added during the last few minutes of cooking might seem out of place in this rich, savory dish but it does pull all the flavors together nicely. Give this dinuguan a try tonight and let me know what you think.

Dinuguan

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 4 to 6 Servings

Ingredients

• 2 pounds pork belly, cut into 1/2-inch strips
• 10 ounces pig's blood
• 1 cup vinegar
• 1 onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 small knob ginger (about 1 teaspoon), peeled and minced
• 1 tablespoon fish sauce
• 2 finger chilies
• 1 tablespoon oil
• 1 tablespoon brown sugar
• salt and pepper to taste

Instructions

1. In a bowl, combine pig's blood and about 2 tablespoons of the vinegar. Stir well.
2. In a pot over medium heat, heat oil. Add onions, garlic and ginger and cook until limp. Add pork and cook, stirring occasionally, until lightly browned. Add fish sauce and cook for about 1 to 2 minutes. Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 5 minutes or until slightly reduced. Add water and bring to a boil. Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender.
3. Add pig's blood, stirring to disperse and prevent lumps. Add brown sugar and stir to dissolve. Add chili peppers. Season with salt and pepper to taste. Continue to simmer for about 10 minutes or until sauce is thickened. Serve hot with rice or puto.