Pork Blood (yes, blood) Stew (Dinuguan)
OK so I guess non Filipino readers would have gasped and moved on to other recipes once they saw the title, lol. Dinuguan is one of my favorites but I rarely eat it unless I know who made it. Best eaten with rice cake I know, but I prefer eating it with steamed rice. Also, I don’t put pork intestines in it, just plain pork belly.
What you need:
1 kilo pork belly, cut into cubes
about 2 tablespoons oil
2-3 cloves of garlic, minced
1 small onion, diced
1/2 cup – 1 cup vinegar (depending on your taste preference; I prefer just 1/2 cup but my husband prefers a bit more, edited Sept 2016)
1 1/2 tablespoons fish sauce (you can add 1/2 more later, after you taste it)
1 teaspoon salt
2 cups pig’s blood
3 teaspoons sugar (some people use brown sugar, I use what’s available)
green pepper (optional)
What you need to do:
Squeeze the pork blood through a strainer using your hand or a wooden spoon. It’s okay if there are some small bits — it depends on whether you prefer it with bits or not. Set aside.
Cover pork with water in a saucepan and simmer for 40 minutes (skim the top with a spoon if there are any scum that comes out). Remove the pork from the water but reserve the stock for later.
In a saucepan, heat oil and saute the garlic and onions. Add pork, fish sauce and salt and saute for about 5 minutes. Pour in the vinegar and let boil without stirring. Lower heat and simmer for 10 – 15 minutes. Add 1 1/2 cups of the reserved broth (1 cup only if you don’t want your dinuguan to be too saucy). Simmer for about 15 minutes. Stir in blood and the sugar. Cook while stirring continuously until a bit thick. Added 30 March 2016: Don’t worry if it looks a bit runny; it will start to thicken some more after you turn off the heat. Add the green peppers if you are using them, and cook for a further 5 minutes. Serve.