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. The name "dinuguan" is derived from the Filipino word "dugo", meaning blood. Likewise, in Ilocano, "dinardaraan" is derived from "dara", meaning blood. Dinuguan has more liquid, while dinardaraan is drier. It is most often served over rice or puto (sweet steamed rice
- Prep
- 15 min
- Cook
- 58 min
- Total
- 1 hr 13 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Preparation
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.
Preparation
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.
Preparation
Heat a frying pan and add the lard or oil.
Preparation
When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat.
Preparation
Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.
Preparation
Purée the pork blood in a food processor.
Preparation
Add the blood to the pork gradually while stirring the mixture. Bring to a boil.
Preparation
Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot.
Photo: Kat · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
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Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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