Dinuguan are very common Filipino cuisine. It is usually paired with a Puto (RICE CAKE).
Its made from pork blood and its digestive tracts. Its typically made up of intestines, heart and other pig's internal organ, together with spices like garlic, onion, chili pepper, a coconut milk and lemon juice.There are also Beef and Chicken Dinuguan.
There are many ways of cooking Dinuguan. Here are some recipes to help you with.
Pork Dinuguan(Pork Blood Stew):
Ingredients:
1½ Lbs. of Pork belly (pork butt is fine)
10 oz. of Edible pork blood (Orientex)
2 Cups of Chicken stock (water is fine)
1 Cup of Vinegar (Datu-puti)
3 Tbs. Fish Sauce (Rufina)
4 Cloves of garlic, peeled and smashed
1 Medium onion sliced thinly
1 Bay leaf (Laurel leaf)
4 Pcs. Finger peppers
½ Tbs. Ground black pepper
1 Tsp. Msg (Aji-no-Moto)
½ Tbs. Kosher salt
Oil for sauteing
Directions:
1. Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl.
2. Next add ¼ cup of water and break up the jellied blood with your hands and set aside. Slice pork into small bite sized pieces and set aside.
3. Using a casserole dish, heat 1 Tbs. of corn oil, add the pork, and spread it evenly on the bottom of the casserole dish. Cover and let it cook on medium low heat for three minutes without stirring it. Remove cover, stir the pork, and drain the liquid accumulated.
4. Add garlic and saute for one minute, then add the onions, stir, and cover. Let it cook for another minute. Next add fish sauce and bay leaf and saute for 3 minutes. Then add ½ cup of vinegar, cover, and bring to a boil. Lower the heat and let it simmer for 3 minutes.
5. Add the chicken stock and salt and let it simmer for five minutes. Add the jelly formed pork blood first, stir for about a minute, then add the rest of the pork blood and the finger peppers.
6. Continue to stir for about two minutes, cover, and let simmer for another five minutes. Add another ½ cup of vinegar. Again cover and let it simmer for an additional 5 minutes. Adjust the taste by adding salt & pepper if needed.
Beef Dinuguan in just similar to Pork Dinuguan recipe. the Only difference in the meat. :)
Chicken Dinuguan(Chicken Blood Stew):
Ingredients:
- 500 grams boneless, skinless chicken thighs, sliced in bite size pieces
- 1/2 cup vinegar
- salt and pepper
- 8 cloves garlic, chopped
- 8 oz chicken blood or pork blood (can be found in freezer section of oriental stores or ask your local butcher)
- 4 fusimi chilis or jalapeno peppers, cut in three pieces each
- 1 medium onion, chopped
- 2 tomatoes, chopped
- 2 tbs vegetable oil
Directions:
- In a bowl, combine chicken, vinegar, salt and pepper and garlic (reserve 1 tsp for sauteeing). Marinate for one hour.
- In a wok or saute pan, heat oil in medium heat. Add onions, garlic and tomatoes and cook until soft. Add chilis.
- Add chicken with the marinate and cook in medium heat until boiling. If dry, add about 1/4 cup water and continue cooking. While boiling, add blood and stir. Turn heat to low, continue cooking chicken until thick. Remove from heat. Adjust seasoning by adding salt or pepper as needed. Serve over steamed rice or with steamed rice muffins.
Those are some common recipes of Dinuguan. if you want to make it really tasty and delicious add Coconut Milk thats our secret in our place.. shhsss thats a secret. :)
If you have time to cook try those recipes . hope you like it. :) The chicken is the best promise.. Happy Eating!!