Ingredients with Measurements:
- 1 lb pork belly, sliced into small pieces
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups pork blood
- 2 cups water
- 2-3 pieces bay leaves
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp cooking oil
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup water
- Banana leaves (optional)
Special equipment needed:
- Large pot
- Mixing bowl
- Steamer
Step-by-step instructions:
1. In a large pot, heat cooking oil over medium heat. Add onions and garlic and sauté until fragrant.
2. Add pork belly and cook until browned.
3. Pour in vinegar and soy sauce. Add bay leaves, black pepper, and salt. Stir and let it simmer for 10 minutes.
4. Add water and pork blood. Stir well and let it simmer for another 20-30 minutes or until the sauce thickens.
5. While waiting for the dinuguan to cook, prepare the puto. In a mixing bowl, combine flour, sugar, baking powder, and salt. Mix well.
6. Gradually add water while stirring until the batter is smooth.
7. Pour the batter into individual molds lined with banana leaves (optional). Steam for 15-20 minutes or until cooked.
8. Serve the dinuguan hot with the puto on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-60 minutes
Temperature:
- Dinuguan: Medium heat
- Puto: High heat for steaming
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 25g
- Carbohydrates: 40g
- Protein: 16g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or chicken.
- Pork blood can be substituted with chicken or beef blood.
Variations:
- Add green chili peppers for a spicy kick.
- Use coconut milk instead of water for a creamier sauce.
Tips and tricks:
- Use fresh pork blood for better flavor and texture.
- Stir the dinuguan occasionally to prevent it from sticking to the bottom of the pot.
- To make the puto fluffier, add a pinch of baking soda to the batter.
Storage instructions:
- Store leftover dinuguan and puto separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dinuguan in a pot over low heat until heated through.
- Reheat the puto in a steamer for a few minutes until warm.
Presentation ideas:
- Serve the dinuguan in a large bowl with the puto arranged on a separate plate.
- Garnish the dinuguan with chopped green onions or parsley.
Pairings:
- Serve with a cold glass of soda or beer.
Suggested side dishes:
- Garlic fried rice
- Grilled vegetables
Troubleshooting advice:
- If the dinuguan is too thin, add more pork blood or let it simmer for a longer time to thicken the sauce.
- If the puto is too dense, add more baking powder or reduce the amount of flour.
Food safety advice:
- Use fresh ingredients and cook the pork thoroughly to prevent foodborne illnesses.
- Store leftovers properly and reheat them to a safe temperature before consuming.
Food history:
- Dinuguan is a Filipino dish that originated from the Ilocos region. It is also known as "chocolate meat" because of its dark color.
Flavor profiles:
- Dinuguan has a savory and tangy flavor with a slightly bitter aftertaste from the pork blood.
- Puto is a sweet and fluffy steamed cake.
Serving suggestions:
- Serve the dinuguan and puto as a main course for lunch or dinner.
- It can also be served as a snack or appetizer.
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Region: Philippine