Filipino Dinuguan

Filipino Dinuguan is a rich and hearty stew made with tender pork and savory pig's blood, enhanced by the tangy flavors of vinegar and the heat of hot peppers. This traditional dish offers a unique taste experience for the adventurous palate.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 6

Ingredients

2 lbs pork shoulder, cut into cubes

1 cup fresh pig's blood

1/2 cup vinegar

2 cups water

3 tbsp oil

1 large onion, chopped

5 cloves garlic, minced

2-3 hot peppers, sliced

1 tbsp fish sauce

1 tsp salt

1/2 tsp ground black pepper

2 bay leaves

1/2 cup coconut milk (optional)

Instructions

1. Heat the oil in a large pot over medium heat. Sauté the onion and garlic until translucent.

2. Add the pork cubes and cook for about 7-10 minutes until browned on all sides.

3. Pour in the vinegar and water, then add the bay leaves. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, until the pork is tender.

4. Stir in the hot peppers, fish sauce, salt, and ground black pepper. Simmer for another 10 minutes.

5. Slowly pour in the pig's blood while stirring continuously to avoid curdling. Cook for an additional 10-15 minutes until the blood has thickened into a sauce.

6. If using, add the coconut milk and simmer for another 5 minutes for a richer flavor.

7. Taste and adjust seasonings as necessary before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over low heat, stirring occasionally until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.