Cherry & Dennis Helper Habitat
Filipino Dinuguan
菲律賓豬血燴豬肉 Dinuguan
Recipe overview
Pork is simmered with garlic, onion and chilli, then enriched with safely sourced pork blood and vinegar into a dark, tangy Filipino stew.
01
Ingredients
Main ingredients
- 900 g pork shoulder
- 500 ml pasteurised pork blood
- 200 g onion
- 30 g garlic
- 3 pieces green chillies
Stew seasoning
- 120 ml cane or white vinegar
- 2 tbsp fish sauce
- 2 pieces bay leaves
- 500 ml water
Sautéing oil
- 2 tbsp cooking oil
02
Tools
- cutting board
- knife
- large bowl
- heavy pot
- wooden spoon
- measuring cup
03
Steps
Step 1
Cut pork shoulder into two-centimetre cubes
Cut pork shoulder into two-centimetre cubes.
Step 2
Dice onion, mince garlic and cut chillies
Dice onion, mince garlic and cut chillies.
Step 3
Sauté onion and garlic in a heavy pot
Sauté onion and garlic in a heavy pot.
Step 4
Add pork and cook until its surface changes colour
Add pork and cook until its surface changes colour.
Step 5
Add fish sauce and fry for one minute
Add fish sauce and fry for one minute.
Step 6
Add water and bay leaves and bring to a boil
Add water and bay leaves and bring to a boil.
Step 7
Cover and simmer thirty-five minutes until tender
Cover and simmer thirty-five minutes until tender.
Step 8
Strain the blood and pour it slowly into the pot
Strain the blood and pour it slowly into the pot.
Step 9
Stir constantly over low heat until evenly thick
Stir constantly over low heat until evenly thick.
Step 10
Add vinegar and do not stir for two minutes
Add vinegar and do not stir for two minutes.
Step 11
Add chillies and simmer eight minutes until thoroughly cooked
Add chillies and simmer eight minutes until thoroughly cooked.
Step 12
Discard bay leaves, taste and serve with rice
Discard bay leaves, taste and serve with rice.
Common mistakes
- Unverified raw blood is a serious food-safety risk; use regulated chilled product and cook it thoroughly.
Tips
Leaving the vinegar unstirred briefly cooks off its raw edge without splitting the gravy.
