Dinuguan

Dinuguan, also known as chocolate meat, is a savory dish made with diced pork, pork blood, and spices. This classic Filipino pork stew is hearty, boldly flavored, and delicious as a main meal with steamed rice or a midday snack with puto.

Dinuguan , which comes from the root word dugo (meaning “blood”), is a savory Filipino stew made of bite-sized pork cooked in pig’s blood, vinegar, and spices, including garlic, onions, and chili peppers.

Fondly referred to as “chocolate meat,” the pork blood stew is also called tid tad in the Kapampangan region, sinugaok in Batangas, dinardaraan in the Ilocos area, dugo dugo in Cebuano, and tinumis in Bulacan and Nueva Ecija provinces.

It’s commonly served as a main meal with steamed rice or as a midday snack with a side of puto rice cakes to dip and soak up the savory gravy.

source: www.kawalingpinoy.com/dinuguan/

Ingredients

Prep Time: 15
Cook Time: 45
Servings: 6

Directions

1. In a bowl, combine pig’s blood and about 2 tablespoons of the vinegar. Stir well.
2. In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
3. Add pork and cook, stirring occasionally, until lightly browned.
4. Add fish sauce and cook for about 1 to 2 minutes.
5. Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 3 to 5 minutes or until slightly reduced.
6. Add water and bring to a boil. Lower heat, cover, and continue to cook for about 15 to 20 minutes or until meat is tender.
7. Add pork blood, stirring to disperse and prevent lumps.
8. Add brown sugar and stir to dissolve.
9. Add chili peppers.
10. Continue to simmer for about 10 minutes or until sauce is thickened.
11. Season with salt and pepper to taste. Serve hot with rice or puto.

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