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Dinuguan 2

Dinuguan

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Dinuguan, pork blood stew, blood pudding stew or chocolate meat is another popular Filipino dish made out of different offal’s like lungs, kidneys, intestines, ears, heart and snout cooked in a pig’s blood flavoured with vinegar or tamarind.


Scale

Ingredients

Dinuguan

  • 750g pork belly, sliced into small cubes
  • 250g pork heart, sliced into small cubes
  • 1 1/2 cups pigs’ blood
  • 3 cups water
  • 6 green finger chillies
  • 1 whole garlic, minced
  • 1/2 thumb sized ginger, minced
  • 1 large onions, finely chopped
  • 3/4 cup vinegar
  • salt
  • freshly ground pepper

Puto

  • 2 cups rice flour
  • 1 tbsp baking powder
  • 3/4 cups sugar
  • 1 1/2 cups coconut milk
  • 2/3 cup water
  • pinch of salt

Instructions

Dinuguan

  1. In a pot add oil then brown pork belly and pork heart pieces
  2. Add garlic, onion and ginger and cook until onions turn soft.
  3. Add the chillies,vinegar and water, bring to a boil then simmer for 30 minutes.
  4. Add pork blood then, slowly simmer for 20 minutes.
  5. Season with salt and freshly ground black pepper.

Puto

  1. Sift together flour, salt, sugar, and baking powder.
  2. Add milk and water then mix until it forms a smooth batter.
  3. Place in moulds or if you don’t have puto moulds place it on small cups, fill up to 2/3 full then steam for 20 minutes.