Dinuguan (Filipino Pork Blood Stew)
Blood Stew From the Philippines
Dinuguan is a Filipino stew made from pork meat and pork blood. Its name comes from the word dugo, which means blood in Tagalog. It is typically eaten as a main dish, though it can also be eaten as a mid-afternoon snack, and it is traditionally served with rice cakes.
- 1 cup pork blood, available at Asian stores
- 1 cup vinegar
- 1 pound pork, cut into 1/2-inch cubes
- 1/2 cup sliced onions
- 2 cups water
- 2 tablespoons vegetable oil
- 1 tablespoon crushed garlic
- 1 tablespoon soy sauce
- 1 chili pepper
- Salt and pepper to taste
- In a pot, saute the garlic, onions, and pork in oil over medium heat for about 4 minutes or until the pork is brown.
- Add the water, soy sauce, and vinegar and boil for about 15 minutes.
- Add the pork blood and cook for about 10 minutes, stirring continuously to prevent curdling.
- Add the chili pepper. Season with salt and pepper to taste.
- You can substitute cow's blood for pork blood, if you prefer.
- Try adding vegetables such as bell pepper and tomatoes if desired.
- Instead of soy sauce, you can use fish sauce or just salt.
- If you'd like a sweet and savory stew, add 1 to 1.5 tablespoons of sugar.
- Rather than using water, you can use chicken broth or bouillon cubes.
- For a thinner stew, add more water.