Dinuguan (Blood Stew)
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork
diced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
onions
diced |
|
| ¼ | pound |
pork liver
diced |
* |
| ½ | cup |
vinegar
|
|
| 2 | tablespoons |
patis
fish sauce |
* |
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
monosodium glutamate
optional |
*
|
| 1 ½ | cups |
stock
|
|
| 1 | cup |
pigs' blood
frozen |
* |
| 2 | teaspoons |
sugar
|
|
| 3 | each |
banana peppers
hot |
|
| ¼ | teaspoon |
oregano
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork
diced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
onions
diced |
|
| 113.4 | g |
pork liver
diced |
* |
| 118 | ml |
vinegar
|
|
| 3E+1 | ml |
patis
fish sauce |
* |
| 5 | ml |
salt
|
|
| 1.3 | ml |
monosodium glutamate
optional |
*
|
| 355 | ml |
stock
|
|
| 237 | ml |
pigs' blood
frozen |
* |
| 1E+1 | ml |
sugar
|
|
| 3 | each |
banana peppers
hot |
|
| 1.3 | ml |
oregano
optional |
|
Directions
Cover pork with water and simmer for 30 minutes.
Remove from broth, dice.
Save 1½ 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.
