Pork Dinuguan (Pork Blood Stew)

Estimated cooking time: 1 hour and 30 minutes

Adobo Ingredients:

• 1 k. of pork belly, cut into small cubes
• 350 g. of pork liver
• 4 c. of pig’s blood

• 3 chili peppers (siling haba)
• 1 head of garlic, crushed and minced
• 1 thumb-sized piece of ginger, minced
• 3 onions, halved and sliced thinly
• 1 pouch of sinigang mix good for 1 liter of broth
• 1 bay leaf
• salt
• pepper (optional)
• 1 tbsp. of cooking oil

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Adobo Cooking Instructions:

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  Refrigerate the pig’s blood until needed.
  
  
  
  
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  Heat a heavy casserole.
  
  
  
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  Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
  
  
  
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  Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
  
  
  
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  Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent.
  
  
  
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  Season with salt and pepper, if using.
  
  
  
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  Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
  
  
  
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  Add more water, a little at a time, if the liquid dries up before the pork is cooked.
  
  
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  Meanwhile, minced the liver.
  
  
  
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  Season with a little salt.
  
  
  
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  When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
  
  
  
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  Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
  
  
  
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  Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.
  
  
  
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  Add more salt if necessary.
  Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice.