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Dinuguan (Blood Stew)

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 pound pork
diced
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2 tablespoons vegetable oil
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2 cloves garlic
minced
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1 each onions
diced
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¼ pound pork liver
diced
*
½ cup vinegar
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2 tablespoons patis
fish sauce
*
1 teaspoon salt
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¼ teaspoon monosodium glutamate
optional
* Camera
1 ½ cups stock
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1 cup pigs' blood
frozen
*
2 teaspoons sugar
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3 each banana peppers
hot
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¼ teaspoon oregano
optional
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Ingredients

Amount Measure Ingredient Features
453.6 g pork
diced
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3E+1 ml vegetable oil
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2 cloves garlic
minced
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1 each onions
diced
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113.4 g pork liver
diced
*
118 ml vinegar
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3E+1 ml patis
fish sauce
*
5 ml salt
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1.3 ml monosodium glutamate
optional
* Camera
355 ml stock
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237 ml pigs' blood
frozen
*
1E+1 ml sugar
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3 each banana peppers
hot
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1.3 ml oregano
optional
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 35247% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 954mg 40%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 72g
Vitamin A 3% Vitamin C 54%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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