A Delicious Taste of the Philippines: Cooking Dinuguan
Ah, pork dinuguan – a savory and rich blood stew that’s a beloved staple in Filipino cuisine. Cooked this a few days back and just thinking about it makes my mouth water. Buckle up, moms, because this recipe is not for the faint of heart (or stomach!), but it’s oh-so-worth it.
Let me take you back to my childhood days in Marinduque, where the aroma of dinuguan wafting through the kitchen was a familiar and comforting scent during Sundays. My mother who was never really a fan of cooking, would roll up her sleaves and spend hours simmering the pork blood and meat, infusing it with a medley of spices and aromatics that would make your taste buds dance.
Dinuguan Key Ingredients
At its simplest, Dinuguan only contains a few main ingredients but they all come together to create something truly special. Here’s what you’ll need:
- Pork belly – Look for meaty slices with a good amount of fat. The fat is what gives Dinuguan its silky texture and ultra richness. Originally, dinuguan uses offal (menudencia like in Kari Kari) but I very much prefer the combination of lean pork and fat from liempo. You can also used pork butt or pork shoulders.
- Pig’s blood – You can ask for this for free from your favorite butcher in the market. Yes, usually free but you have to come early in the morning. You can also find this frozen in Asian grocery stores. Thaw it overnight in the fridge before using.
- Vinegar – White vinegar is most traditional but you can also use coconut or rice vinegar. Tuba vinegar is fine as well.
- Garlic – Fresh garlic is a must for potent flavor.
- Black peppercorns – These provide warmth and spice.
That’s it! No need to get fancy with extra ingredients. Keeping it simple let’s the core flavors really shine.
Ingredients
Shopping List:
- – Pork Belly or Pork shoulder (1 kl), cubed
- – Pork blood (1 1/4 cups)
- – Siling pangsigang (Long peppers) (4 pieces)
- – Onions (2 pieces), chopped
- – Garlic (6 cloves), minced
- – Laurel (bay Leaves) (2 pcs)
- – Pork cubes (optional) (1/2)
Pantry Staples:
- – Cooking oil (3 tbsp)
- – Fish sauce (Patis) (1 tbsp)
- – Salt (to taste)
- – Black pepper (1/ tsp)
- – Vinegar (3/4 cup white vinegar)
- – water
Tools:
- – Cooking pot
- – Wooden spoon
Instructions
- Heat oil in a cooking pot over medium heat. Saute onions for 30 seconds until fragrant. Add garlic and continue cooking until softened.
- Add pork and patis (fish sauce). Cook for 3-5 minutes until no longer pink.
- Pour in 2 cups water, vinegar, and bay leaves. Bring to a boil then lower heat and simmer for 1 hour or until soft, adding more water if needed.
- Add pork cubes (if using) and stir to combine. Continue simmering.
- Yiou can now add pork blood. Stir gently to combine. Add Add siling pangsigang and cook another 10-15 minutes depending on how dry you want the dinuguan to be.
- Transfer to a serving bowl and enjoy!
Notes
Nutritional benefits: High in protein and iron from the pork and pork blood. The vinegar and soy sauce add flavor and Umami.
Tips: For a more rounded taste, you can add a bit of sugar at the end. Add chopped peppers towards the end for texture and spice.
Variations: For a vegetarian take, omit pork and use tofu or tempeh instead. I have no option to replace blood though.
Pair with: Perfect over steamed rice. Also tasty with crusty bread to sop up the rich gravy.
Storage: Refrigerate for 3-4 days or freeze portions for 3 months. Reheat over low heat until piping hot.
Hope this updated recipe makes the instructions clearer while keeping the traditional Filipino flavors! Let me know if any part needs more explanation.
Pork Dinuguan Serving Suggestions
Now comes everyone’s favorite part – digging in! Here are some recommendations for serving up your lovely Dinuguan:
- Steamed rice – The silky stew absolutely begs to be sopped up with rice. Have plenty on hand for seconds and thirds.
- Puto – For merienda, nothing really pairs up with dinuguan better than puto. The sweet taste perfectly pairs off with that salty tangy taste of pork dinuguan!
- Chopped scallions – A sprinkle of crisp, peppery scallions adds color and balances the richness.
Now, I know what you’re thinking – pork blood? Really? Trust me, this dish is a true culinary adventure, and once you take that first bite, you’ll be hooked. The rich, savory broth, the tender morsels of pork, and the slight tang from the vinegar create a flavor explosion that’s simply unforgettable.
And if you’re feeling a little adventurous, why not try adding some extra ingredients to put your own spin on this classic dish? Some use crispy pork cracklings or even a dollop of creamy peanut butter for an extra layer of richness. 🤔
So, there you have it, moms – a taste of divergent right in your own kitchen. Cooking dinuguan may seem daunting at first, but trust me, the end result is worth every minute spent simmering and stirring. I hope you’ll give Dinuguan a try using this foolproof recipe and serving suggestions. I promise any misgivings you may have will melt away with the first spoonful. It’s one of our favorite cozy, comforting meals – so satisfying on a Sunday!
Please share any photos of your creations with me on social media. I’d love to see fellow food lovers joining in on this traditional Filipino specialty. Don’t forget to sign up for my newsletter below for more heritage recipes and kitchen tips. Mabuhay!
