Ingredients
1 kilo pork, diced, fat separated from meat
Pork Liver, diced
2 cups water
1 tablespoon garlic
salt and pepper
2 pieces green chili, chopped (optional)
1/2 cups pig's blood
1/2 cup coconut vinegar (tuba)
How to prepare this recipe
1. Place pork fat in a pan and cover with enough water. Boil until water completely evaporates and only the pork’s oil remains.
2 . Put garlic in pan and sauté on pork’s oil. Fry fats until crispy. Add salt and pepper on meat. Then put on pan. Cover with water. Put the chilies in and allow water to fully evaporate. Fry meat for a few minutes.
3. Mix pig’s blood, vinegar, and a pinch of salt. Strain before pouring over the meat. Simmer. Serve warm. Top with spring onions.
4. Serve with hot steamed white rice or puto(rice cake)
The story behind this recipe
If you love Filipino Food, then Dinuguan needs no explanation on why it’s so good despite its appearance. But if you’re not familiar with Filipino Food, then chances are you might get grossed out by its original black color.
Dinuguan is a pork blood stew consisting of pig parts that taste surprisingly delectable and delicious. Dinuguan came from a Spanish influence, an adaptation of their blood stews and meat-heavy dishes (Spain colonized the Philippines and left a heavy mark in Filipino (food & culture). Dinuguan tastes amazing.
The story behind my recipe Dinuguan is that we all love it, especially when it is cooked by my Mom. Me and my Siblings worked in other places far from our home, so whenever we have the chance to go home we will message our mother to cook for us, and amazingly Dinuguan is always in our dining table. Even our relatives do love Dinuguan. They always text me to cook for them.
Dinuguan is one of the reasons why we do have lots of bonding with my family. Eating good food with my family is great!
