Ingredients with Measurements:
- 1 lb pork belly, diced
- 1/2 lb pork liver, diced
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups water
- 2 tbsp cooking oil
- 2 pcs bay leaves
- Salt and pepper to taste
- 1 tsp sugar
- 1/4 cup pork blood
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the cooking oil over medium heat.
2. Add the diced pork belly and liver and cook until browned.
3. Add the chopped onion and minced garlic and sauté until fragrant.
4. Pour in the vinegar and soy sauce and add the bay leaves. Bring to a boil and let it simmer for 5 minutes.
5. Add the water and bring to a boil again. Lower the heat and let it simmer for 30 minutes or until the pork is tender.
6. Add the pork blood and stir continuously until it thickens.
7. Season with salt, pepper, and sugar to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 30g
Protein: 20g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork butt.
- Pork liver can be substituted with chicken liver or beef liver.
- Pork blood can be substituted with chicken blood or beef blood.
Variations:
- Add sliced chili peppers for a spicy kick.
- Use coconut vinegar instead of regular vinegar for a different flavor.
- Add diced potatoes or carrots for added texture and flavor.
Tips and tricks:
- Use fresh pork blood for better results.
- Stir continuously when adding the pork blood to prevent it from curdling.
- Adjust the amount of vinegar and soy sauce according to your taste preference.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with steamed rice and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Steamed rice, puto (rice cake), or pandesal (bread rolls)
Suggested side dishes:
- Ensaladang talong (eggplant salad)
- Ginisang monggo (mung bean stew)
- Pinakbet (vegetable stew)
Troubleshooting advice:
- If the pork blood curdles, strain it through a fine-mesh sieve before adding it to the pot.
- If the sauce is too sour, add more sugar to balance the flavor.
Food safety advice:
- Use fresh ingredients and cook thoroughly to prevent foodborne illnesses.
- Store leftovers properly in the refrigerator.
Food history:
Dinuguan is a Filipino dish that originated from the Ilocos region in the northern part of the Philippines. It is also known as "chocolate meat" because of its dark color.
Flavor profiles:
Savory, tangy, and slightly sweet
Serving suggestions:
Serve hot with steamed rice and a side dish of your choice.
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Region: Philippine