Learn to cook Dinuguan
Dinuguan Recipe or pork blood stew is a Pinoy dish cooked by allowing the pork to simmer in blood. Pork offal, such as intestines, liver, spleen, and hearts, are added as ingredients in cooking the dish.
There is no particular province that can lay claim to being the origin of dinuguan, but the tradition in cooking such dish can be traced to the practiacality of Pinoys, making sure that nothing goes to waste.
For those who don’t want pork offal in their dinuguan, here are 5 easy steps on how to cook it:
- 10 ounces of pig’s blood
- 1 cup vinegar
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 slabs pork belly cut into ½ inch cubes
- 1 tablespoon fish sauce (Patis)
- 1 cup water
- 2 siling haba
- Salt and pepper to taste
Dinuguan Cooking Instructions:
- In a bowl, mix pig stew and about 2 tablespoons of the vinegar. Stir well to prevent clumping.
- Heat oil in a pot over medium heat. Add onions, garlic and ginger.
- Add the cubed pork. Stir from time to time until pork turns light brown in color. Others prefer to cook the pork until crisp or crunchy.
- Add the patis and cook for 2 minutes.
- Add the vinegar and bring to a boil.
- Cook uncovered without stirring for 5 minutes or until sauce is reduced.
- Add water and bring to a boil. Lower heat, cover and cook for 15 to 20 minutes or until meat is tender.
- Add pig’s blood, stirring to disperse and prevent lumps.
- Add siling haba. Season with salt and pepper to taste.
- Continue to simmer for about 10 minutes or until sauce is thickened. Serve hot either with rice or with puto.
This delicious Dinuguan Recipe is made by www.PinoyRecipe.net