I once posted in my old kusina about dinuguan in a post
I do not know who labeled it chocolate stew, but there is no chocolate in the ingredients of this, and I do not want to mislead any foreigners who are not familiar with this Filipino dish. If you are a foreigner, click on the "Read More" below ONLY IF YOU DARE...
2 tbsps cooking oil
3 cloves garlic, minced
1 onion, minced
4 lbs. pork meat, diced
1 pc pork heart, boiled then diced
1 pork tongue, boiled then diced
100 gms. pork liver, diced
1 cup vinegar or more*
2 cups water or more*
1-1/2 cups pig blood
1/4 tsp ground red pepper
salt to taste
* Although I started with these amounts, I kept adding water and blood until I achieved the consistency and the proportion of the meat to sauce that I wanted. I probably used up about 4 cups of blood because I kept adding water to cover the meat. I also added more vinegar to adjust the taste.
Those ingredients that called for boiling and dicing, you can throw all at once in a stockpot and boil for 15 minutes.
Saute garlic and onion in cooking oil.
Add diced pork, tongue, heart, and liver. Bring to a boil and simmer until tender.
When meat is tender, add vinegar, broth, and hot peppers and bring to a boil. Add salt.
Add pork blood stirring continuously until thick. Simmer for 5 minutes. Adjust seasonings.
I cooked this last week and froze (after I got enough to eat), to reheat during my planned party hosting this weekend. I plan to serve it with puto.
UPDATE as of 12-21-08:
I served dinuguan yesterday with puto
|From puto't dinuguan|
I will make a separate post for the puto.