OMG!! THANK YOU goes to Philippines Food & Recipes for posting this! I have been craving this dish for sooooo long, but just didn’t know how to make it or trying to get my family to make some! NOW, he has posted this recipe and this us just wonderful…all I have to do now is get the needed ingredients or see if I can get someone in my family to make it!! LOL…So for those of you that wanats to know what it is… see the description and the recipe!!
Dinuguan
Pork Dinuguan or Pork blood stew is a Filipino recipe or dish that consist of savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.
The term dinuguan comes from the word dugo meaning “blood”. It is recognizably thick and dark, hence the Westernized euphemism “chocolate meat.”
This post will show you the ingredients prior into cooking dinuguan as well as the steps and instructions on how how to cook dinuguan.
* 1 k. of pork belly, cut into small cubes
* 350 g. of pork liver
* 4 c. of pig’s blood
* 3 chili peppers (siling haba)
* 1 head of garlic, crushed and minced
* 1 thumb-sized piece of ginger, minced
* 3 onions, halved and sliced thinly
* 1 pouch of sinigang mix good for 1 liter of broth
* 1 bay leaf
* salt
* pepper (optional)
* 1 tbsp. of cooking oil
1). Refrigerate the pig’s blood until needed.
2). Heat a heavy casserole.
3). Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
4). Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
5). Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent.
6). Season with salt and pepper, if using.
7). Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
8). Add more water, a little at a time, if the liquid dries up before the pork is cooked.
9). Meanwhile, minced the liver and season with a little salt.
10). When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
11). Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
12). Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.
Add more salt to taste of if necessary. Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice. Enjoy.!
Here’s a YOUTUBE video that was published in FB and ask this questions – Why Do Other Filipinos make fun of others cuz of the accent? If you can give us some comments as to why… as for me growing up in California, Mom was always funny when we were eating around the dinner table. But i do find that there are others out there that does it publicly…its no different I guess from any other accents from chinese, japanese, etc…give me YOUR thoughts…
Love these! Its great for breakfast and any other snacks you can think of Filipino style!! Since my move back to California, I have not been able to find any Filipino store (oriental) besides driving to LA or Orange County. I reside in San Bernardino County in the Inland Empire area. This is called the High Desert County! I went from the Lowcountry to the High Country…Am sure I will find some Filipino store/restaurant…this place has grown since the last time I went thru here..which was like over 20 years ago! LOL.. Hope you enjoy all the recipes that I’ve share with all of you and thanks again to Philippines Foods & Recipes
Longganisa is a native delicacy here in the Philippines. The seasonings vary depending on the regional origin. Lucban and Vigan longganisa are garlicky, for instance. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popular Filipino breakfast item.
500 g. of ground lean pork
3 tbsps. of finely minced garlic
1 onion, finely chopped
2 tbsps. of tomato paste
2 tbsps. of rice vinegar
2 tbsps. of soy paste
1 tsp. of salt
1 tsp. of pepper
4 tbsps. of dark brown sugar
1 tbsp. of fine unsweetened bread crumbs
1 egg, beaten
1 c. of cooking oil
12-15 pcs. of kitchen wax paper, 6? x 6? in size
1). Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1? to 1-1/3? thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours.
2). Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels.
Enjoy eating your skinless longanisa. It is best served with fried eggs and garlic fried rice.
