Dinuguan (Pork Chocolate Stew)
Not for the squeamish...
I once posted in my old kusina about dinuguan in a post
focusing on pork parts unwanted by many Americans (my husband is #1)and even some Pinoys. (Wala namang ka-art-art tong picture ko!) I figure I would repost here this Dinuguan recipe, as I think it warrants its own page.
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...
Ingredients:
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.
Instructions:
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
but I did not use an original recipe for puto. I did a quick-fix, which was very very acceptable to my Filipino guests and loved by my husband and all the kids! I opted for the easy way because of time constraints and the tremendous stress of preparing for the party.
I will make a separate post for the puto.
I once posted in my old kusina about dinuguan in a post
 |
| From dinuguan |
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...
Ingredients:
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.
Instructions:
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.
how do you eat it ? with rice or bread?
ReplyDeleteHi foodbin,
ReplyDeleteDinuguan is traditionally served with steamed rice cake which we call "puto," but I like eating it with rice.
Hi there,
ReplyDeleteThanks for stopping by..
You can go ahead and add my blog to the ones you follow..not really sure how you do that that. I know I have 2 people following it already.
Anyway, I am Kelly..and its nice to meet you. Love all your cooking, looks delish!
We call it Blood pudding, LOL!
ReplyDeleteWhen ever I make this the blood goes black and gritty, how can I do it so it stays brown and fluid like in your photo? Do i have to add the blood when it is still frozen?
ReplyDeletePaano kung malangsa pa rin? Do i need to recook then put some vinegar more sayang kasi if tatapon
ReplyDelete