This is sad to hear that we have to differentiate to two groups – Fil-AM and FOB? Now, I’ve never heard of FOB? Can someone tell me what that means? I can say that I am an American as I grew up in California, went to school hear and serve my country in the US NAVY! But I have never forgotten my heritage… I am proud to be a Filipina – and support any groups that will help our country (Philippines) to be a much better country and one day!! Why do have to be fight among ourselves? Aren’t we all equal? no matter. If you really want to get down to it, I can tell you my heritage – my Dad’s family origin is from Spain and my Mom’s origin is from Germany, and Ireland – both sides of the family seemed to migrate to the Philippines! I celebrate my heritage proudly and will show it… and I do understand that there are other filipinos out there that are “jealous” of my heritage as we are called a name “mestiza” – for me we are all one and the same! I can’t help that there some that don’t like it.. that’s is not my problem that is theirs. 🙂
Any feedback is truly appreciated on your thoughts! 😀
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… 🙂
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