Crispy Pork Blood Stew (Dinuguan)

Name: Crispy Pork Blood Stew (Dinuguan)
Yield: 8 people
Cuisine: American
Ingredients: 1/2 kl pork blood; 1/2 ginger (julienne); 10 green chilies (halves); 2 red onions (minced); 1 garlic (minced); 1 cup white vinegar; 3 tbsp brown sugar; 1 pork cube (1 cup pork bouillon); 2 bayleaf; to taste Salt & Pepper

mengalooo @cook_14765936

Manila, Philippines

This is a classic Filipino favorite with a twist. Traditionally cooked with pork belly and offal, this recipe used crispy pork belly.

mengalooo @cook_14765936

Manila, Philippines

This is a classic Filipino favorite with a twist. Traditionally cooked with pork belly and offal, this recipe used crispy pork belly.

Saved

Ingredients

8 people

1/2kl pork blood
1/2ginger (julienne)
10green chilies (halves)
2red onions (minced)
1garlic (minced)
1 cupwhite vinegar
3 tbspbrown sugar
1pork cube (1 cup pork bouillon)
2bayleaf
to tasteSalt & Pepper

Saved

Steps

1

Hot pan then add oil, once the oil is heated up, add the red onions till it swelled up, then add the garlic, ginger, bay leaf and green chilies, mix the pork cubes or pork bouillon.
2

Pour the vinegar and let it sit. Don’t mix it. Let it boil.
3

Once the vinegar starts boiling, add the pork blood, once its in the pot, make sure to stir from time to time, so the blood will not form into lumps. Then add the brown sugar and mix until the blood becomes brown and the consistency is thick.
4

Add salt & pepper to taste. You can continue to simmer it depending on the thickness you like. Enjoy!