Dinuguan
Dinuguan is made with pork blood that gives it its characteristic dark color. Don't let its somber appearance fool you though, this unique and boldly-flavored dish is nothing but bloody delicious!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Filipino
Keyword: blood pudding, chocolate meat, Dinuguan, dugodugo, Tidtad
Servings: 6
Calories: 841kcal
Author: Bebs
- 2 cups pig blood
- 1 cup vinegar ½ for mixing with pig's blood, ½ for cooking
- 2 tablespoon oil
- 4 cloves garlic minced
- 1 big red onion chopped
- 2 pounds pork belly , cut into bitesize
- 2 tablespoon fish sauce
- ½ tablespoon salt
- ½ tablespoon pepper
- 2 pcs bay leaves
- 1 cup water
- 4-6 pieces green long chili
Mix ½ cup vinegar with pig's blood. Set aside.
In a large pot over medium heat, saute onion and garlic in oil until limp and aromatic.
Add pork belly and cook until fat is rendered. Add fish sauce, bay leaves, then season with salt and pepper.
Add vinegar and simmer for 2 minutes without stirring.
Pour in the blood with vinegar. Stir continuously to prevent clumping. Simmer for 5 minutes.
Add water and the green long chili peppers. Bring to a boil then cover the pot with lid and lower heat to low. Cook until pork is tender.
Once pork is tender, remove the lid and let it simmer for a few minutes to thicken the sauce to desired consistency.
Turn the heat off and transfer to serving bowls.
Calories: 841kcal | Carbohydrates: 1g | Protein: 15g | Fat: 85g | Saturated Fat: 30g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1119mg | Potassium: 315mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg