This is Dinuguang Baboy (Pork Blood Stew). Pork Dinuguan is a dish that is mainly comprised of pork stew of blood and meat. It is savory, tangy and can be made hot and spicy. Pork Dinuguan is best eaten with either steamed rice or Puto (steamed rice cake). Enjoy this recipe from all of us at Filipino Chow.
- 1 1⁄2 pounds of pork tenderloin, cut into cubes
- 12 ounces of pork blood
- 4 cloves of garlic, peeled then minced
- 1 medium-sized onion, chopped finely
- 3 pieces of long green peppers
- 1 inch piece of ginger, minced
- 1 1⁄2 tablespoons of brown sugar
- 1 cup of vinegar
- 3 tablespoons of fish sauce
- cooking oil
- Simmer the pork for about 30 minutes.
- Remove the scum that rises to the surface while the pork simmers.
- Remove the pork and set aside then discard the liquid.
- Heat the cooking oil in a pan.
- Saute the garlic, onion and ginger for a few minutes until it becomes fragrant.
- Add the pork to the pan and continue sauteing until the color of it turns brown.
- Add the fish sauce and let it continue to simmer for 5 minutes while occasionally stirring.
- Add the pork blood and mix well.
- Simmer for 10 minutes.
- Add the vinegar and bring to boil without stirring.
- Then simmer for 15 more minutes.
- Add the sugar followed by the long green peppers and simmer for an additional 5 minutes.
- Remove from heat and transfer to a serving bowl.
- Serve hot with steamed white rice.