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!
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