Exotic Pork Blood Stew (Dinuguan)
Filipino people so love “Dinuguan” that it became popular next to the national dish “Adobo.” The dish is basically from the pork blood which is being stewed in a combination of meat, garlic, tomatoes,ginger, onions and a good vinegar. A native vinegar is best because the taste is much more exotic compared to the ones bought in supermarkets and groceries. “Dugo” in Filipino language means blood, where the name of the recipe originated.
This native dish is so famous that any gathering or occasion without this is incomplete. In other countries, they also have menus that use blood as the basic ingredient, along with meat and internal organs of the pig. In Singapore, they have the a counterpart dish called pig’s organ soup which is being served with vegetables. In some parts of Europe, a blood sausage is one exotic food and there is that black pudding in Great Britain.
- Fresh pig blood
- Lots of garlic
- Lots of onions
- Lots of tomatoes (optional)
- Pork meat or innards/ or a combination of both
- Lemon grass
- Long peppers sliced or whole
- Oil for sautéing
- Spring onions
This is the most simple way to cook Dinuguan. Wash all ingredients thoroughly as usual. Place the fresh blood in a bowl, mix with a certain amount of salt and vinegar. Mash with hands until you won’t feel any lumps on the blood. Strain, place some lemon grass, and cover. Cut pork meat into cubes or to make it more dramatic bite size, for chunkier one. Crush garlic, 1 head will do, slice 3 or 4 onions, and 6-8 tomatoes (optional), but others used this for a tastier Dinuguan. Sliced ginger into fine strips, a bigger one can provide a lasting taste.
Saute onion, garlic, ginger, tomatoes until the aroma fills your kitchen and everything is half-cooked. Add the pork meat cubes and cover until golden brown. Add 2 cups of water, let it boil until meat is tender. Add pork blood, do not cover and mix until it brings to a boil. Adjust the salt and vinegar depending on your taste. Sprinkle some amount of sugar, add peppers and spring onions if available. Serve hot with rice or native rice cake (puto).