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Filipinomaindairy-freegluten-free
Pork Dinuguan
Dinuguan is a savory, intensely dark stew from the Tagalog-speaking regions of Luzon, Philippines, where it is beloved as a fiesta dish and everyday comfort food alike. Made from braised pork and offal simmered in fresh pig's blood seasoned with vinegar and chiles, it is classically served alongside soft puto rice cakes to balance its rich, tangy depth.
Jump to recipeIngredients
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Instructions
- 1
Prepare the pig's blood by straining it through a fine mesh sieve into a bowl to remove any clots. Set aside at room temperature.
- 2
Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the minced garlic and cook, stirring, for 1 minute until fragrant and lightly golden.
- 3
Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
- 4
Add the pork shoulder cubes to the pot in a single layer. Sear without stirring for 3 minutes, then stir and cook for another 3 minutes until the pork is lightly browned on most sides.
- 5
Add the cleaned pork intestines and stir to combine with the browned pork. Cook for 2 minutes.
- 6
Pour in 1 cup of water and bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 25 minutes until the pork shoulder is nearly tender.
- 7
Add the fish sauce and ground black pepper. Stir well and cook uncovered for 5 minutes to reduce the liquid slightly.
- 8
Reduce the heat to low. Slowly pour in the fresh pig's blood, stirring continuously and gently to incorporate it evenly without letting it clump or curdle.
- 9
Add the white cane vinegar and sugar. Stir once to combine, then do not stir again for 2 minutes to allow the vinegar to cook through without turning bitter.
