DINUGUAN RECIPE KAPAMPANGAN STYLE. Hey, guys! I am going to share with you this Dinuguan recipe which we brought for a potluck party. In the Philippines, there are several versions on how to make Dinuguan. There is Visayan version, Ilokano version, Goldilocks dinuguan version and the Dinuguan Kapampangan version. Honestly, I do not see any differences among these regional versions, but I will be biased with the Dinuguan Kapampangan version because it is the recipe which my husband learned from his mom, who is Kapampangan.
WHAT IS DINUGUAN RECIPE KAPAMPANGAN?
Before I will talk more, Dinuguan was derived from the root word “dugo” which means blood. This is a kind of Filipino stew so famous and rampant that I have eaten it since I was in a baby. Imagine me eating Dinuguan as my first solid food. It is that rampant and famous meal which is sold in every small and big Philippine restaurants.
Dinuguan uses pork meat, intestines and pig blood as ingredients. It may sound unusual, but Dinuguan is almost similar to Europe’s blood sausage.
Dinuguan Kapampangan style is simply just Dinuguan or Pork blood stew cooked by the good cook/people who live in Pampanga region in the Philippines. To me, Dinuguan Kapampanga style is similar to other Dinuguan recipe in the other Philippine island, which uses pork meat, pig offal, intestine and pig blood as the main ingredient. I think the only difference in this Kapampangan style Dinuguan, is that the meat is marinated with fish sauce before cooking and the vinegar is mixed with the blood right after it is added into the browned meat. My husband who is a Kapampangan cook our Dinuguan in large batch and I put it separately in a container to freeze them.
When you look at the picture below, you can see Puto Cheese beside the Dinuguan. It is because Puto Cheese is a well- loved pair when you eat Dinuguan. You dip the Puto cheese in the Dinuguan soup and take your big bite.
WHAT I LOVE ABOUT THIS DINUGUAN RECIPE KAPAMPANGAN STYLE:
- It is seriously really delicious. No blood smell at all. The smell was desensitized by the vinegar.
- Makes me feel “cool” and adventurous as not all people really tried eating Pork blood Stew.
- Freezable. You can make a large batch and save it for later.
- 2. 5 pound boneless pork shoulder, cut in strips
- 10 cloves garlic, finely chopped
- 2 piece 4 inch size Anaheim Pepper
- 3 pieces of dry bay leaves
- 5 cups water
- 1 cup vinegar ( add more if needed )
- ½ cup onion, chopped ( around .340 lbs)
- 2 pound pork blood
- 1 tablespoon cooking oil
- Marinate pork with ¼ cup of fish sauce. I used Rufina patis.
- In a large size cooking pot, heat oil and then sautee' garlic until light brown.
- Add in onion and sautee' until transparent.
- Add the marinated pork shoulder and cook until all of the water is evaporated.
- Add 5 cups of water and the Anaheim pepper.Add the blood and the vinegar.
- Add bay leaves. Let it cook to boiling until the meat is soft.
- Cook for additional 45 minutes after boiling.
- Adjust taste by adding fish sauce and vinegar. Season according to your taste.