Dinuguan (Blood Stew)
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Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 311g (11.0 oz)Amount per Serving
Calories 35247% of calories 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?
