Dinuguan

What is Dinuguan?

Dinuguan is a Filipino savory stew usually of pork offal and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili, and vinegar. Although its historical origins are unclear, dinuguan was definitely a dish born out of necessity. It strategically uses vinegar, which keeps meat from spoiling when refrigeration is scarce. It uses parts of an animal that others may throw away, exalting a pig's innards and blood to a pastiche of complex flavors.

Ingredients you need for Dinuguan

2 lbs. pork shoulder cubed
1 1/4 cups pork blood
1 piece Knorr Pork Cube
4 pieces long peppers
2 pieces onion chopped
6 cloves garlic minced
2 cups water
¾ cup white vinegar
3 pieces dried bay leaves
3 tablespoons cooking oil
1 tablespoon granulated white sugar
Salt and ground black pepper to taste

Steps for making Dinuguan

Step 1: Heat oil in a cooking pot

Step 2: Saute onion for 30 seconds. Add garlic. Continue to cook until onion softens.

Step 3: Add pork. Saute for 3 to 5 minutes.

Step 4: Pour water. Let boil. Add bay leaves and vinegar. Let the liquid re-boil.

Step 5: Add Knorr Pork Cube. Stir. Cover and simmer for 1 hour. Note: add water as needed.

Step 6: Add long green peppers and pour pork blood into the pot. Stir. Continue to cook between low to medium heat for 15 minutes while stirring every 3 minutes.

Step 7: Add sugar and season with salt and ground black pepper.

Step 8: Transfer to a serving bowl.

Watch: How to cook Dinuguan

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