Pork Blood Stew
Dinuguan
Dinuguan or blood stew is a favorite dish in the Philippines. Filipinos in the past have eaten this dish with rice but some enjoy eating it with puto which is a rice cake that has been fermented.
- 1 kilo pork meat, ear, intestine, or combinations
- 3-4 cups pork’s or beef’s blood
- 4 cloves garlic; minced
- 1 small onion; minced
- 1 tomato; chopped
- 3 long peppers (siling haba)
- 5 tablespoon vinegar
- Salt or fish sauce (patis) to taste
1 Boil pork until tender and cut into desired sizes. Save the broth.
2 Sauté garlic, onion, and tomato. Add the pork and continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown.
3 Season salt to taste and stir once in a while to absorb the seasoning.
4 Add vinegar, broth, and long peppers. Simmer for 10 minutes. Adjust seasoning with fish sauce according to taste.
5 Pour pork’s blood stirring regularly for 5 minutes.
2 Sauté garlic, onion, and tomato. Add the pork and continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown.
3 Season salt to taste and stir once in a while to absorb the seasoning.
4 Add vinegar, broth, and long peppers. Simmer for 10 minutes. Adjust seasoning with fish sauce according to taste.
5 Pour pork’s blood stirring regularly for 5 minutes.
6 Remove from fire and serve hot with steamed rice or puto!
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