The Philippines’ pork and blood stew — “chocolate meat” to children who have not been told what makes it dark. Pork simmered with vinegar and aromatics, then thickened with pig’s blood. It is eaten with rice or the steamed rice cake puto.
Untested: I have not cooked this one yet. It is here because the Offal dive needed it, and it is adapted from the source named in the Notes.
Ingredients
- 1 pound pork shoulder, diced
- 2 tablespoons oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 stalk lemongrass, bruised
- 2 bay leaves
- 3 cups beef broth
- 1 cup white vinegar
- 20 ounces pork blood
- 2 to 3 long green peppers (siling haba)
- Fish sauce or salt, and black pepper
Directions
- Sauté. Heat the oil in a pot and cook the onion and garlic until soft. Add the pork and cook until lightly browned.
- Simmer. Add the lemongrass, bay leaves and broth. Bring to a boil and simmer until the pork is tender, about 45 minutes, adding water if needed.
- Add the vinegar — and don’t stir. Pour in the vinegar and let it boil undisturbed for a few minutes before stirring. This softens its sharpness.
- Add the blood. Lower the heat and pour in the blood slowly, stirring constantly so it thickens smoothly without curdling. Simmer gently until the sauce is thick and dark, about 10 minutes.
- Finish. Add the long green peppers and simmer a few minutes more. Season with fish sauce or salt and pepper. Remove the lemongrass and bay.
- Serve with rice or puto.
Notes
Source Adapted from Vanjo Merano, “Pork Dinuguan,” Panlasang Pinoy. The pork, blood, vinegar and broth amounts and the don’t-stir technique are his. The onion, garlic and simmering times are this collection’s.
Buying blood Frozen pig’s blood is sold in many Asian and Latin American groceries. Thaw it in the refrigerator and stir well before using.
Regional names Tid-tad in Kapampangan, dinardaraan in Ilocos — nearly every region has its own.
The Offal dive on the Food site covers this part in depth.