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Saturday, May 23, 2009

Kuya's Dinuguan

This is a Filipino dish called Dinuguan - a stew made with pork and pig's blood, vinegar and chili. The name is from the word "dugo" meaning "blood", and this savory dish is best paired with a steamed rice cake called puto - but it won't go wrong with rice of course!

The following may not be for the faint of heart.


Kuya's Dinuguan ("kuya" is 'older brother')

1 kilo of pork, cubed
2 packs of blood jelly (750g per pack)


pig's blood from the asian butcher
(shown on the right with a stray piece of onion hehe)

half a head of garlic, minced
1 big onion, finely chopped
1/2 cup white vinegar
3 long chilies (red ones were used for this, but typically the green ones are preferred)
salt and pepper to taste

Prepare the blood - since the blood is packed in the container it would have the consistency of jelly. Mash it with your hands until it has almost gone back to its liquid state. This may gross some people out though! Cover and set aside.

In a big pot, saute garlic and onion in oil until soft and the onions translucent. Dump pork cubes, stir and let simmer until the meat is tender and has changed its color (about 20 minutes). Add the pork's blood. Add the chilis and let simmer further. When the meat and blood are fully cooked, add the vinegar and season to taste.


saute - simmer - serve


Serve while hot!

This dish would have been the soup version of Europe's black pudding (shown here from a previous recipe). The brain would say that something black in color would not be very palatable.... At least for Filipinos, this dish is proof that a dish should not be judged by its color! :)

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