Wednesday, August 13, 2008

Dinuguan (Pork Blood Stew)

Yewwww! This was my hubby's reaction every time I talk about Dinuguan. We had it last time at a filipino birtday party. He was not used to it so his reaction was normal. I asked also my other foreigner friends here, they don't like it too! But we Filipinos got used with it and even like it in parties and fiestas. It is actually a mixture of pork's blood and meat (usually, pork's internal organs and head part). I remember back in Phil, every Sunday, our neighbor used to sell Pork blood stew. He went every house and sell it to his suki/costumers and my family was one of them. It tasted good and we liked it. And I would like to share with you guys this recipe that a friend of mine has gave me. This tastes good with rice. Remember to drink soda (sprite or 7-up) afterwards.

2 lbs pork meat (you may use all meat and add ear part of the pork which has less fat)
2-3 small containers pork blood
2 cups vinegar (adjust the measurement to desired sourness)
salt and black pepper to taste
2-3 pcs jalapenos
1 tbsp cooking oil
tamarind soup mix (optional)

Saute garlic and onion on hot oil (low heat). Add pork meat and cook stirring occasionally.

Add salt, black pepper and vinegar and cover it right away without stirring. Simmer for 10-15 minutes then stir. You may use tamarind soup mix instead of salt and vinegar.

When it gets dry, add the pork blood and the jalapenos. Cook thoroughly. Serve with hot cooked rice.

1 comment:

Anonymous said...

Its called BLOOD STEW. ALso popular among the British and other European countries.