Ingredients with Measurements:
- 1 lb pork belly, cut into small cubes
- 1 cup coconut cream
- 1 cup pork blood
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp vinegar
- 2 tbsp fish sauce
- 2 tbsp cooking oil
- 1 tsp black pepper
- 2 pcs bay leaves
- 1 red chili pepper, sliced (optional)
Special Equipment Needed:
- Large pot or wok
Step-by-Step Instructions:
1. Heat the cooking oil in a large pot or wok over medium heat.
2. Add the pork belly and cook until browned.
3. Add the onion and garlic and sauté until fragrant.
4. Pour in the vinegar and let it simmer for 2-3 minutes.
5. Add the pork blood, fish sauce, black pepper, and bay leaves. Stir well.
6. Pour in the coconut cream and stir until well combined.
7. Bring to a boil and then reduce heat to low. Let it simmer for 15-20 minutes.
8. Add the sliced chili pepper (optional) and cook for another 5 minutes.
9. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking the pork belly and sautéing the onion and garlic
- Low heat for simmering the dish
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 430
- Fat: 35g
- Carbohydrates: 7g
- Protein: 21g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Pork blood can be substituted with chicken blood or beef blood.
- Red chili pepper can be omitted or substituted with green chili pepper.
Variations:
- Add vegetables such as eggplant or okra for a more nutritious dish.
- Use coconut milk instead of coconut cream for a lighter version of the dish.
- Add more vinegar for a tangier taste.
Tips and Tricks:
- Be careful when handling pork blood as it can stain clothes and surfaces.
- Use fresh pork blood for best results.
- Adjust the amount of chili pepper according to your preference.
Storage Instructions:
- Store leftover Gata Dinuguan in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the Gata Dinuguan in a pot over low heat until heated through.
Presentation Ideas:
- Serve the Gata Dinuguan in a bowl with steamed rice on the side.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a side of pickled vegetables or ensaladang talong (grilled eggplant salad).
Suggested Side Dishes:
- Steamed rice
- Garlic fried rice
- Grilled vegetables
Troubleshooting Advice:
- If the dish is too thick, add more coconut cream or water to thin it out.
- If the dish is too sour, add more coconut cream to balance the flavors.
Food Safety Advice:
- Make sure to cook the pork belly thoroughly before adding the other ingredients.
- Use fresh ingredients and store leftovers properly to avoid foodborne illnesses.
Food History:
- Dinuguan is a Filipino dish made with pork meat and blood. It is believed to have originated from the Ilocos region in the northern Philippines.
Flavor Profiles:
- Gata Dinuguan is a rich and creamy dish with a savory and slightly tangy flavor.
Serving Suggestions:
- Serve hot with steamed rice and a side of pickled vegetables or grilled eggplant salad.
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Region: Philippine