Dinuguan

Dinuguan is one of the most famous Filipino dishes. It is consisted mainly of pork blood. And yes, it is absolutely divine. You can either make it with just pork meat or pork intestines, liver, ears... No this is not vegetarian. And it is not for the faint hearts either.. But it is an adventurous food, not only in cooking, but also in eating it. Eat with steamed rice.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 354 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt to taste
• 4 cloves garlic, minced
• ¼ teaspoon ground black pepper, or to taste
• 1 large red onion, diced
• 2 ¼ pounds whole pork belly
• 3 ½ cups pig's blood
• 5 tablespoons white vinegar
• 3 peppers green Korean hot peppers
• 1 teaspoon fish sauce, or to taste

Recipe Instructions

Step 1

Place pork belly in a large pot and cover with water. Bring to a boil; reduce heat and simmer until tender, 30 to 40 minutes. Drain, reserving broth; set aside. Cut pork into 1-inch cubes.

Step 2

Heat oil in a pot over medium-high heat. Sauté onion and garlic in the hot oil, 5 to 7 minutes. Add the pork. Stir-fry until meat is a little fried and brown. Add 1 to 2 cups reserved broth and simmer for 5 to 7 minutes. Adjust to low heat. Slowly pour in blood, stirring gently and constantly, for 5 minutes, so the blood will not get lumpy. Add vinegar and do not stir. Cover and let simmer for another 2 minutes. Add the Korean peppers, whole.

Step 3

Simmer over low heat until the consistency of the soup is creamy, stirring occasionally. Add fish sauce, black pepper, and salt to taste. The taste should be a little spicy and sour, but not too sour. The color should be black!