Dinuguan is a dish that is mainly comprised of pork meat (and most often pork innards such as small and large intestines) and pork blood. This is also known as “Blood Stew” or Pork Blood Stew. Even though some Southeast Asian and European countries have their own pork blood dishes, Dinuguan is considered unique due to the use vinegar and long green pepper.
In this version, you will notice that brown sugar is one of the key ingredients. This is not mainly used as a substitute for MSG (as I would say in my other videos) but rather something that needs emphasis. If you love Goldilocks Dinuguan then you know what I mean.
I used to eat Dinuguan that tastes gamy because the blood was not cooked well. There are some that is too sour because of the excessive use of vinegar and sometime there is a little vinegar at all. These are some of the reasons why people would not dare to eat another Dinuguan dish again (we all know the main reason is NOT knowing how it was prepared). This recipe delivers the exact taste and texture intended for the dish. I’m not saying that this is the best recipe around but it will be better if you’ll be the judge.
- 1 lb pork loin, cut into cubes
- 1 cup vinegar
- 2 pcs long green pepper
- 1 1/2 tbsp brown sugar
- 1 medium sized onion, chopped finely
- 1 tbsp garlic, minced
- 1 tbsp cooking oil
- 1 cup water
- 10 oz pork blood
- Sauté the garlic and onion in a pan
- Add the pork and sauté for about 5 mins
- If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.
- Simmer until the water is almost gone to tenderize the meat
- Add the pork blood and mix well. Let this simmer for 10 minutes
- Add the vinegar. Simmer for 15 minutes.
- Put the brown sugar in followed by the long green pepper and simmer for 2 minutes
- Serve hot