Dinuguan (Pork Blood Stew)
Dinuguan (pork blood stew) or dinardaraan in Ilocano is a Filipino dish usually made from the blood, entrails and meat of a pig. It is sometimes known as "chocolate meat" as the stew has a thick chocolate-like color and consistency. Recipe source: “Dinuguan (Pork Blood Stew)”, Wikibooks Cookbook contributors, en.wikibooks.org, CC BY-SA 4.0 (adapted). Photo: Kat, CC BY-SA 4.0, via Wikimedia Commons.
- Total time
- 120 min
- Servings
- 10
- Calories
- 184
- Protein
- 15g
Ingredients
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Step 1
Place the pork in a 4-quart (560 ml) covered stove-top casserole dish and add the vinegar mixture. Bring to a boil and reduce the heat.
Step 2
Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn't dry out. Add more water if necessary.
Step 3
Heat a frying pan and add the lard or oil.
Step 4
When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat.
Step 5
Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.
Step 6
Purée the pork blood in a food processor.
Step 7
Add the blood to the pork gradually while stirring the mixture. Bring to a boil.
Step 8
Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot.
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