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Dinuguan (Blood Stew)

 

39

Yield

4

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, Low Carb
 

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.

 

* not incl. in nutrient facts

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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?

 

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