Dinuguan Recipe

How to cook dinuguan

This is our first attempt to cook pork dinuguan or pork blood stew based on the recipe of our trusted friends who owned a canteen somewhere in the Mandaluyong office and based on what we've seen from our old folks from the province. It's a classic recipe  made of diced pork from pork maskara with pig's intestines, fresh blood and spices.

Dinuguan recipe by Foodamn Philippines

Some people refrain from eating dinuguan because of health reasons or due to religious beliefs. They say it's highly unhealthy because of the pork's blood, but a true cooks knows how to prepare a well-flavored dinuguan without risking the health in general. You need to clean them well in and out by thorough washing and we recommend using "tawas" to get rid of the "odor" and other dirt from the meat ingredients.

Why do Filipinos eat dinuguan?

It may have started when we were colonized by the Spaniards or during the time when there is a lack of refrigeration or the only method to prolong the food is by salt or vinegar preservation. Spaniards back in the days were served with the best part of the meat while the Filipinos under the Spanish sleeves were merely treated as slave in the kitchen. Parts of the butchered animals are left and the Filipinos "madiskarte" ways came up with economic need to repurpose the leftovers that Spaniards treat as food trash. Mostly these animal innards are cooked in such a way that they created a "new dish" that can last for days because of the ingredients used, without the need of freezing. These days, it's a hearty festive food in the Philippines.

Dinuguan recipe

Ingredients:

• 1 whole pork maskara 
• 1/4 kilo pork intestine
• 10 oz pork blood 
• 1 tablespoon cooking oil
• 1 onion, chopped
• 8 cloves garlic, minced
• 1 cup vinegar
• 3 finger chilies or siling haba 
• Salt and pepper to taste 

Instructions:

1. Make sure to clean the pork maskara and intestines with "tawas." 
2. Boil pork ingredients for 20 minutes. Drain and chopped into small pieces.
3. Prepare: Stir a half-cup vinegar in the pork's blood before adding to the stew. As much as possible, hand-mixed the vinegar and blood to avoid forming curds. Adding vinegar ensures a smooth, deep brown sauce.
4. Over medium heat, saute garlic and onion in cooking oil.
5. Add pork ingredients while stirring occasionally until lightly toasted.
6. Season it with salt and pepper, add a tablespoon of vinegar without stirring for 2 minutes to cook off the string acid taste. 
7. Lower heat. Using a strainer, add pork blood spontaneously while breaking down the excess lumps on top of the strainer.
8. Stir and add siling haba. Simmer for 8-10 minutes until the sauce is thickened. 
9. IMPORTANT: Do not add water or mix in ginger or sugar. Perfect dinuguan blends well with fresh and clean pork blood and the right amount of vinegar. 
10. Serve hot with rice. 

This is our 18-sec TikTok documentation as posted. Get to see the process. :)

@dsp.mnl First time to make Dinuguan. Itadakemasu! Catch the FOODAMN PH recipe at www.foodamn.com#foodamnphilippineshomecooked #foodamn #foodamnphilippines #foodamnph #foodamnphilippinescelebrates #wellfedlife #foodamnphilippinesrecipe#lutongpinoy #lutongbahay #villenaskitchen #truecooks #eatwithyoureyes #pinoyfoodies #manilafoodies #lasangpinoy #asianfood #filipinorecipes #dinuguan #porkmaskara #foodamnphilippinesdinuguan #homecooked ♬ NOTHING - Westove

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Enjoy cooking!

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