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pork dinuguan
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Pork Dinuguan

Pork Dinuguan is a Filipino savory stew of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.

Ingredients

  • 1 kilo pork shoulder cubed
  • 1/2 kilo pork large intestine cleaned thoroughly (optional)
  • 1 to 1 1/2 cups pig blood
  • 2 to 3 pieces banana pepper (siling haba)
  • 2 thumbs ginger minced
  • 1 piece yellow onion medium, diced
  • 6 cloves garlic crushed and chopped
  • 2 cups water
  • 3/4 cup cane or white vinegar
  • 1 piece pork cube optional
  • 3 tbsps cooking oil
  • Salt to taste
  • ground black pepper to taste

Instructions

  • Heat the oil in a cooking pot.
  • Saute the garlic, onion, and ginger.
  • Add the intestine. Saute for 3 minutes.
  • Add the pork. Cook until light brown.
  • Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.
  • Pour the vinegar in the cooking pot. Let it re-boil.
  • Add the banana peppers. Cook for 3 minutes.
  • Stir-in the pig blood and make sure to continuously stir during the first minute to avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes.
  • Add salt and pepper to taste.
  • Serve with puto. Share and enjoy!