Dinuguan – savory stew usually of pork offal
Dinuguan is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling haba), vinegar and coconut milk.
Now let’s talk about how easy it is to cook this dish. Just like how I cook any dinuguan version, I started by sautéing the garlic and onion along with the pork. The pork should be tender before the blood can be added, so I boiled it in water for a while. The vinegar was added at the middle of the boiling process.
Here are Pork Dinuguan Ingredients. 1 1/2 lbs. pork shoulder sliced into cubes. 1 40g pack Knorr Ginataang Gulay Mix. 1 cup pork blood. 4 pieces long green pepper silig pansigang. ½ cup vinegar. 1 medium onion chopped. 4 cloves garlic crushed. 2 1/4 cups water. ¼ teaspoon ground black pepper. 3 tablespoons cooking oil. Salt to taste.
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