This popular Pinoy dish is similar to European style blood sausage, British and Irish black pudding, and a lot of countries in Europe as well has different
variations. Our dinuguan here in the Philippines sometimes uses offal, Chicken meat or any cuts of pork. But whatever meat cuts we use, one thing in common to us Filipino is that we know Dinuguan with Putong calasiao is something to die for. Here is our KusinerongPinoy recipe.
Try our Pork Dinuguan Recipe (Filipino Style Pork Blood Stew) and let us know what you think. Enjoy!
Pork Dinuguan Recipe
- ½ kg pork diced
- ⅛ kg pork liver diced
- 1 small head of garlic minced
- 1 small onion minced
- 2 pcs laurel leaves
- 3 tbsp oil
- ½ cup vinegar
- 3 tbsp patis fish sauce
- 2 cups stock
- 1 cup pig blood frozen
- 4 long green pepper
- 2 tsp sugar
- 1 tsp salt
- ½ tsp black pepper
- In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
- In a casserole, heat oil and saute garlic and onion for a minute.
- Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
- Add in vinegar and bring up to a boil without stirring.
- Lower heat and allow simmering uncovered until most of the liquid has evaporated.
- Add in stock and allow simmering for 5 minutes. Add in blood, sugar and long green peppers.
- Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
- Serve hot with puto.