Dinuguan (Pork Blood Stew)
Cuisine of the Philippines Dinuguan (pork blood stew) or dinardaraan in Ilocano is a Filipino dish usually made from the blood, entrails and meat of a pig. It is sometimes known as "chocolate meat" as the stew has a thick chocolate-like color and consistency. The name "dinuguan" is derived from the Filipino word "dugo", meaning blood. Likewise, in Ilocano, "
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 7 listed ingredients.
- Set aside about 120 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Place the pork in a 4-quart (560 ml) covered stove-top casserole dish and add the vinegar mixture. Bring to a boil and reduce the heat.
- 02
Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn't dry out. Add more water if necessary.
- 03
Heat a frying pan and add the lard or oil.
- 04
When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat.
- 05
Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.
- 06
Purée the pork blood in a food processor.
- 07
Add the blood to the pork gradually while stirring the mixture. Bring to a boil.
- 08
Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Kat; view original image record .
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