Dinuguan (Pork Blood Stew) is a Filipino, savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chiliâs, and vinegar. European countries have their own pork blood dishes, Dinuguan is considered unique due to the use vinegar and long green pepper.
How to cook Dinuguan?
- 500 grams pork meat
- 400 grams frozen pork blood
- 1/2 cup vinegar
- 5 pcs long green pepper
- 1 1/2 tbsp brown sugar
- 1 onion
- 1 tbsp garlic
- 1 pork cube
- 1 tbsp cooking oil
- 2 1/2 cup water
- 1 tbsp fish sauce
- 1/2 tsp ground black pepper
- Slice the frozen pork blood into small slices.
- Heat up a pan then pour-in cooking oil.
- SautÃ© the garlic, onion and ground black pepper in a pan.
- Add the pork and sautÃ© for about 5-10 minutes.
- Add the pork cube and the water. Simmer until the meat is tender.
- Add the pork blood slices and mix well. Simmer for 10 minutes.
- Add the vinegar. Simmer for another 15 minutes.
- Add the brown sugar, fish sauce and the long green pepper. Simmer for 2 minutes.
- Transfer to a serving bowl, then serve.
- Share and happy eating!
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