Dinuguan (Filipino Pork Blood Stew)

I’m no expert in cooking but I love good food. Now it’s time to stay longer in the kitchen and see if the magic WOKS with me, one recipe at a time.

Since some of our Pinay friends will come over Friday night, my friend suggested that I cook a Filipino dish that we hardly serve on regular Swiss days. Off we agreed I prepare dinuguan for us.

Dinuguan (in English, it’s either called pork blood stew, blood pudding stew, or chocolate meat) is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning “blood”. – wikipedia.org

From the looks of it, it does bring out the creeps for most people here, but dinuguan is not so different with French’s blood sausage, boudin noir,  which is mainly made of pork and pig blood. Ours is just that, the meat proudly swims in a pot full of blood sauce.

We’re cooking a big pot of hot blood and meat on an icy cold weather in Switzerland. Aah, this is oh so good!

I cook dinuguan.

We have the meat ready – pork liver, kidneys, lungs…

We didn’t fail to forget, pork ears!

A good cooking practice, simmer the meat to boil. This will help remove the unnecessary grease and smell from the meat.

Then, saute some garlic, onion and ginger with olive oil in medium heat.

Pour in all the meat. Sprinkle some salt and pepper to taste. Continue mixing all the ingredients. Add some amount of water so the meat won’t stick.

Add bay leaves and chilis.

This must be special. We pour in some vinegar on our dinuguan. Simmer in medium heat for several minutes.

Inside this fancy container, there’s blood.

We pour the pig blood on the simmering meat. Pour it slowly and continue stirring so the blood will not turn to curd.

And voila! C’est dinuguan!

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