Dinuguan is a Pinoy-made mouth watering stew usually made from a combined pork offal and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili, and vinegar. Dinuguan is best serve together with a puto or a steamed rice cake.
- ½ kg Pork diced
- ½ Pork innards diced
- 2 Gloves garlic, minced
- 1 medium Onion, diced
- 1/4kg Pork liver, diced
- 2 Tbls Patis
- 1 Tsp salt
- 1 Cup vinegar
- 2 Cups broth
- 2 Cups pig’s blood
- 1 tsp sugar
- 2 Hot banana peppers
- Cover pork innards with water and simmer for 30 minutes. Removed from broth and dice. Save 1-1/2 cup of broth.
- Using saucepan, heat oil and sauté garlic and onions for a minutes. Add pork innards, liver , patis , salt. Sauté for 5 min.
- Add vinegar and bring to boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
- Add broth , simmer for 10mins . Stir in blood and sugar; cook until thick, stirring continuously to avoid curding.
- Add hot peppers and cook 5 more minutes.
- Serve hot with rice or puto. Enjoy!
Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes. You can follow the recipe on your own because nothing beats the experience of cooking food at the comfort of your own home.
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