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Dinuguan
Ingredients:
1½ Lbs. of Pork belly (pork butt is fine)
10 oz. of Edible pork blood (Orientex)
2 Cups of Chicken stock (water is fine)
1 Cup of Vinegar (Datu-puti)
3 Tbs. Fish Sauce (Rufina)
4 Cloves of garlic, peeled and smashed
1 Medium onion sliced thinly
1 Bay leaf (Laurel leaf)
4 Pcs. Finger peppers
½ Tbs. Ground black pepper
1 Tsp. Msg (Aji-no-Moto)
½ Tbs. Kosher salt
Oil for sauteing
Directions:
-Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl.
-Next add ¼ cup of water and break up the jellied blood with your hands and set aside.
-Slice pork into small bite-sized pieces and set aside.
-Using a casserole dish, heat 1 Tbs. of corn oil, add the pork, and spread it evenly on the bottom of the casserole dish.
-Cover and let it cook on medium low heat for three minutes without stirring it.
-Remove cover, stir the pork, and drain the liquid accumulated.
-Add garlic and saute for one minute, then add the onions, stir, and cover.
-Let it cook for another minute.
-Next add fish sauce and bay leaf and saute for 3 minutes.
-Then add ½ cup of vinegar, cover, and bring to a boil.
-Lower the heat and let it simmer for 3 minutes.
-Add the chicken stock and salt and let it simmer for five minutes.
-Add the jelly formed pork blood first, stir for about a minute, then add the rest of the pork blood and the finger peppers.
-Continue to stir for about two minutes, cover, and let simmer for another five minutes. Add another ½ cup of vinegar.
-Again cover and let it simmer for an additional 5 minutes.
-Adjust the taste by adding salt & pepper if needed.
-That's it, you're done. Serve with white rice, or Puto. Enjoy!
View attachment 334715
View attachment 334716
Dinuguan
Ingredients:
1½ Lbs. of Pork belly (pork butt is fine)
10 oz. of Edible pork blood (Orientex)
2 Cups of Chicken stock (water is fine)
1 Cup of Vinegar (Datu-puti)
3 Tbs. Fish Sauce (Rufina)
4 Cloves of garlic, peeled and smashed
1 Medium onion sliced thinly
1 Bay leaf (Laurel leaf)
4 Pcs. Finger peppers
½ Tbs. Ground black pepper
1 Tsp. Msg (Aji-no-Moto)
½ Tbs. Kosher salt
Oil for sauteing
Directions:
-Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl.
-Next add ¼ cup of water and break up the jellied blood with your hands and set aside.
-Slice pork into small bite-sized pieces and set aside.
-Using a casserole dish, heat 1 Tbs. of corn oil, add the pork, and spread it evenly on the bottom of the casserole dish.
-Cover and let it cook on medium low heat for three minutes without stirring it.
-Remove cover, stir the pork, and drain the liquid accumulated.
-Add garlic and saute for one minute, then add the onions, stir, and cover.
-Let it cook for another minute.
-Next add fish sauce and bay leaf and saute for 3 minutes.
-Then add ½ cup of vinegar, cover, and bring to a boil.
-Lower the heat and let it simmer for 3 minutes.
-Add the chicken stock and salt and let it simmer for five minutes.
-Add the jelly formed pork blood first, stir for about a minute, then add the rest of the pork blood and the finger peppers.
-Continue to stir for about two minutes, cover, and let simmer for another five minutes. Add another ½ cup of vinegar.
-Again cover and let it simmer for an additional 5 minutes.
-Adjust the taste by adding salt & pepper if needed.
-That's it, you're done. Serve with white rice, or Puto. Enjoy!
