Before you get appalled on me, I just want to tell you that this food I am sharing with you right now is very famous in the Philippines and this is nothing taboo. I have been eating this since I was in 3rd grade growing up in the Philippines and there is no sign of stopping even if I am in the US. Specially now that the Asian store is just 20 minutes away from me. This food I am talking about is Dinuguan.
Dinuguan is derive from the word Dugo which means blood. It is a soup based meal made with pork blood. It goes well when you eat it with Puto Cheese. Filipinos in the US call it Pork Blood Stew, some fondly call it chocolate soup due to its color. This is so famous in the Philippines that you can find it in any Filipino occasion like fiesta, birthdays or any Filipino parties you’ll be lucky to attend. This is actually so good, you want to come back for seconds until you discover its ingredients. I remember one of my friend’s mother in law usurping this soup like a coffee until she learned that this meal is mainly consist of blood… I remember her gagging.
Dinuguan might be bloody and a bloodcurdling meal, but once you give Dinuguan a chance, you will be amazed by its simple and delicious taste. There is little hint of saltiness from the fish sauce, lumpiness and creaminess from the thoroughly cooked blood mixed with lean meat, and in my family’s case, with pig intestine if it is available. I love it so much with Puto or rice. Of course the Anaheim pepper should be present as it bind all the taste of the meat,blood and fish sauce together and the Anaheim pepper enhances the tastes of the Dinuguan. Try it to start a conversation or to be more adventurous. I hope you’ll enjoy this Dinuguan recipe.
- ½ lb pork intestine
- 1½ lb pork belly
- 4 containers (15 oz) pork blood
- ½ " ginger root
- 2 large Anaheim pepper ( a must)
- ¼ cup ginger
- ½ tsp ground black pepper
- 5 cloves garlic
- 1 medium size onion
- 2 tablespoon Fish sauce Rufina or Teparos to marinate the pork belly
- vinegar ( to taste)
- 3 tbsp cooking oil
- Boil intestine with 11/2 " root of ginger for 45 minute or until soft . Let it cool and slice into small pieces
- Slice pork belly into 1" cube sizes and marinate in the fish sauce for an hour
- Saute' garlic, onion, Anaheim pepper. Add in the pork belly and intestine. Let the pork belly brown and let it release its oil.When the belly is browned and cook through, add in the 4 container of pork blood.
- Cook mixture for 45 more minutes. Add in vinegar, fish sauce or salt based on how you want the the blood stew to taste.
- Serve and Enjoy. Do not be freaked out 🙂