Dinuguan – Filipino Pork Stew in Blood Sauce
Pork in a dark sauce of blood and vinegar, sharpened with long green chillies.
- 45 min
- 572 kcal / serving
- medium
- Protein
- 56.8 g
- Fat
- 33.2 g
- Carbs
- 6.6 g
Contains: soy, sulphites, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g pork shoulder, diced
- 200 ml pig's blood (from the butcher; or 150 g black pudding without skin, mashed)
- 4 tbsp white wine vinegar
- 2 tbsp soy sauce
- 1 onion
- 4 garlic cloves
- 2 long green chillies
- 2 tbsp oil
- 1 bay leaf
- 300 ml water
- Salt
- Pepper
Method
- Heat the oil and soften the diced onion and chopped garlic for 5 minutes.
- Add the pork and brown it all over for 8 minutes.
- Add soy sauce, bay leaf and water and braise covered for 30 minutes until the meat is tender.
- Pour in the vinegar and let it boil for 3 minutes without stirring – this takes off its sharpness.
- Stir in the blood in a steady stream and let it thicken over low heat for 10 minutes. Do not let it boil or it will split.
- Add the whole chillies, steep for 5 minutes and season with salt and pepper. Serve with rice or puto rice cakes.
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