Dinuguan (Blood Stew)

Be the first to add a photo of this recipe!

60 minutes Prep: 15 minutes Cook: 45 minutes

352 calories per serving view nutrition facts

Ingredients

1	pound	pork	diced
2	tablespoons	vegetable oil
2	cloves	garlic	minced
1	each	onion	diced
1/4	pound	pork liver	diced
1/2	cup	vinegar
2	tablespoons	patis	fish sauce
1	teaspoon	salt
1/4	teaspoon	monosodium glutamate	optional
1 1/2	cups	broth
1	cup	pigs' blood	frozen
2	teaspoons	sugar
3	each	banana peppers	hot
1/4	teaspoon	oregano	optional

Directions

Cover pork with water and simmer for 30 minutes.

Remove from broth, dice.

Save 1-1/2 cups of broth.

In a 2-quart stainless steel or porcelain saucepan, heat oil and garlic and onions for a few minutes.

Add pork, liver, patis, salt and sauté for 5 minutes more.

Add vinegar and bring to a boil without stirring.

Lower heat and simmer uncovered until most of the liquid has evaporated.

Add broth. Simmer for 10 minutes.

Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.

Add hot banana peppers and oregano and cook 5 minutes more.

Serve.

0 links

post a link

0 comments

post a comment

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to B: Browse AllRecipes by Title - A to Z

Last Recipes Viewed

Recipe Bite

About Herbs

by Laurie

Whether using dried or fresh, herbs can enhance the taste and aroma in everything you cook. Fresh herbs can usually be found in your local grocers vegetable aisles,...