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Dinuguan (Pork Blood Stew)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups10 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518602
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 3 cups (700 g) ½-inch cubed boneless pork butt with fat
- 3 tablespoons lard or peanut oil
- ½ cup (120 ml) vinegar mixed with 1 cup (240 ml) water and 1 tablespoon salt
- 1 medium-sized yellow onion, peeled and sliced
- 1½ cups (360 ml) pork blood (Ideally from Vietnamese, Filipino or Western European markets)
- 3 cloves garlic, peeled and crushed
- 2 hot jalapeño peppers, seeded and chopped
Directions
- 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.
- 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.
- Heat a frying pan and add the lard or oil.
- When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat.
- Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.
- Purée the pork blood in a food processor.
- Add the blood to the pork gradually while stirring the mixture. Bring to a boil.
- Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot.