Dinuguan, also known as pork blood stew, is a famous Filipino dish made with pork meat and pig’s blood.
It is a rich and savory dish with a bold flavor that is loved by many Filipinos.
The dish has been around for centuries and is considered one of the national dishes of the Philippines.
Making delicious Dinuguan is easy if you have the right ingredients and follow the recipe correctly.
In this article, we will provide you with a step-by-step recipe for making the best Dinuguan.
We will also discuss the history of the dish, the ingredients needed, tips for making it perfectly, and how to serve it.
Dinuguan has been around in the Philippines for centuries, and its origins can be traced back to the pre-colonial era.
The dish was traditionally prepared by indigenous Filipinos using pork meat, intestines, and pig’s blood.
They used vinegar as a substitute for salt, which acted as a natural preservative.
The dish was widely consumed by the locals and was a staple during festivals and special occasions.
When the Spanish colonizers arrived in the Philippines in the 16th century, they introduced new ingredients and cooking techniques, which influenced the way the dish was prepared.
The Spanish brought with them various spices and herbs, such as garlic, onion, and bay leaves, which were added to the dish.
Over time, the dish evolved, and different regions in the country started adding their own unique twist to the recipe.
Prep Time and What to Expect
The total prep time for making Dinuguan is approximately one hour.
It includes preparing the ingredients, cooking the pork, and sauteing the aromatics.
Once all the ingredients are ready, the cooking process is fast and straightforward. The first step is to cook the pork until it’s tender and then add the pig’s blood to the pot.
The blood will thicken the stew and give it a rich, velvety texture.
Finally, saute the aromatics and add them to the pot, and let everything simmer for a few minutes.
When making Dinuguan, expect to have a lot of stirring.
The blood can stick to the bottom of the pot, so it’s essential to keep stirring to prevent it from burning.
It’s also important to be careful when adding the pig’s blood, as it can splatter and stain clothing and countertops.
To make the best Dinuguan, you will need the following ingredients:
– 1 kilogram of pork belly, diced
– 1 cup of pig’s blood
– 1/2 cup of vinegar
– 3 cloves of garlic, minced
– 1 onion, chopped
– 2 bay leaves
– Salt and pepper to taste
– Vegetable oil
The Best Recipe
Step 1: In a large pot, heat some vegetable oil over medium heat. Add the pork belly and cook until it turns golden brown.
Step 2: Add enough water to cover the pork and bring it to a boil. Lower the heat and let it simmer until the meat is tender, for about 30 minutes.
Step 3: Once the pork is cooked, remove it from the pot and set it aside.
Step 4: In the same pot, saute the garlic and onions until they become translucent.
Step 5: Add the pork back to the pot and continue sauteing.
Step 6: Pour in the pig’s blood and vinegar, stirring continuously.
Step 7: Add the bay leaves and let everything simmer for 10-15 minutes.
Step 8: Season with salt and pepper to taste.
Step 9: Serve hot alongside rice.
How to Serve
Dinuguan is best served hot alongside steaming rice.
You can also pair it with puto (steamed rice cakes) or pandesal (Filipino bread rolls).
Some people prefer to eat it with a side of vinegar, which adds a tangy taste to the dish.
1. Can I use pork liver instead of pork belly in Dinuguan?
Yes, you can use pork liver instead of pork belly. However, keep in mind that the liver has a stronger flavor and may overpower the other ingredients.
2. Can I substitute pig’s blood with chicken or goat’s blood?
No, pig’s blood is an essential ingredient in making Dinuguan. Using other types of blood will change the flavor of the dish.
3. How long can I store leftover Dinuguan in the fridge?
You can store leftover Dinuguan in the fridge for up to three days. Reheat it before consuming.
Dinuguan is a beloved Filipino dish that’s perfect for any occasion.
Making it at home is easy if you have the right ingredients and follow the recipe correctly.
The dish has a rich history and has evolved over time, with each region in the country adding its own unique twist to the recipe.
Serve it hot alongside rice, and enjoy the bold and savory flavors of this classic Filipino dish.