PORK DINUGUAN RECIPE (Pork Blood Stew)

Dinuguan uses pork meat, intestines and  pig blood as  ingredients. 

Etymology and names: 

The most popular term dinuguan and other regional naming variants come from their respective word for "blood" (e.g. "dugo" in Tagalog means "blood" hence "dinuguan" as "to be stewed with blood"). Possible English translations include pork blood stew or blood pudding stew.

Dinuguan is also called sinugaok in Batangas, zinagan in Ibanag, twik in Itawis, tid-tad in Kapampangan, dinardaraan in Ilocano, dugo-dugo in Cebuano, rugodugo in Waray, sampayna or champayna in Northern Mindanao and tinumis in Bulacan and Nueva Ecija. Another name for dinuguan is "chocolate meat". 

Description: 

This dish is rather similar to European-style blood sausage, or British and Irish black pudding in a saucy stew form.It is perhaps closer in appearance and preparation to the Polish soup Czernina or an even more ancient Spartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood.

Dinuguan can also be served without using any offal, using only choice cuts of pork. In Batangas, this version is known as sinungaok. It can also be made from beef and chicken meat, the latter being known as dinuguang manok ('chicken dinuguan'). Dinuguan is usually served with white rice or a Philippine rice cake called puto. The Northern Luzon versions of the dish namely the Ilocano dinardaraan and the Ibanag zinagan are often drier with toppings of deep-fried pork intestine cracklings. The Itawis of Cagayan also have a pork-based version that has larger meat chunks and more fat, which they call twik.

The most important ingredient of Dinuguan recipe is obviously the pig's (pork) blood. Pork blood is used in many other Asian cuisines either as coagulated blood acting as a meat extender or as a mixture for the broth itself. Pork Dinuguan is the latter.  source: Wikipedia 

And this Dinuguan is my version with coconut milk.

Ingredients:

2 lbs. pork leg cubed

¼ pork intestine

1 ½ cups pork blood

1 tsp Tamarind Soup Mix

1tsp ginger garlic paste

3 pieces long peppers

1 pc onion chopped (big size)

8 cloves garlic minced

1 cup water

¾ cup white vinegar

3 pieces dried bay leaves

3 tbsp cooking oil

1 ½ cup coconut milk

3 tbsp fish sauce

Salt and ground black pepper to taste

Instructions:

1. Heat oil in a cooking pot. Sauté garlic and onion. 
2. Add pork. Sauté for 3 to 5 minutes or until golden brown. 
3. Add the pre-boiled pork intestine. (Boil the pork intestine 30-40 mins). Add ginger and garlic paste. Stir. 
4. Pour water. Let boil. Add salt and pepper to taste. Stir. Cover and simmer until the meat is cooked. 
5. Add vinegar. Do not stir, after 3-5mins stir and add the tamarind soup mix. Let it boil for 2-3 mins. Stir.  
6. And pour pork blood into the pot. Continue to cook between low to medium heat for minutes while stirring. Add bay leaves. 
7. Add coconut milk while stirring. Add fish sauce to taste. 
8. Transfer to a serving bowl.

HAPPY EATING! ENJOY! :) 

Please watch the video on my Youtube channel link here: https://youtu.be/MwAodd-alpo