Monday, March 28, 2011

Pork Dinuguan Recipe

Dinuguan (also called dinardaraan in Ilocano, tid-tad in Pampanga and, sampayna or champayna in Northern Mindanao, or possible English translations: pork blood stew, blood pudding stew, chocolate meat) is a Filipino savory stew of blood and meat (typically stomach, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood". It is frequently considered an unusual or alarming dish to most people, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the ancient Spartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood. Dinuguan is often served with white rice or a Philippine rice cake called puto.

Source: Dinuguan Wiki

Preparations for Pork Dinuguan


1 kilo pork meat, ear, intestine, or combinations
3-4 cups pork’s or beef’s blood
4 cloves garlic; minced
1 small onion; minced
1 tomato; chopped
3 long peppers (siling haba)
5 tablespoon vinegar
Salt or fish sauce (patis) to taste
MSG (optional)

Cooking Instructions:

Boil pork until tender and cut into desired sizes. Save the broth.
Sauté garlic, onion, and tomato. Add the pork and continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown. Season salt to taste and stir once in a while to absorb the seasoning.
Add vinegar, broth, and long peppers. Simmer for 10 minutes. Adjust seasoning with fish sauce according to taste. Pour pork’s blood stirring regularly for 5 minutes. Remove from fire and serve hot with puto or rice.