I love the taste of “Dinuguan” in tagalog and in Visayan, “Pork dinardaraan in Ilocano and “Pork Blood Stew” in English. It’s a popular native viand or dish of Filipino especially when there is rice cake partner or “puto”. It is simmered in pork blood and the meat are all pork organs. I love the taste so much, but I don’t want the organs so I want the sauce only or the blood. I want the taste that blend vinegar and the pork blood. I noticed that there are some different techniques and texture in cooking of the said dish; I want to try it but am afraid to see blood! Oh no, I sure am going to faint.
When my cook left and has decided to work with his tita, I was the one who taok over again. My helpers always told me that our customers are always asking for “dinuguan or Pork Blood Stew”. And out of challenge, I tried! I closed my eyes while I squeeze the blood. My whole body was shaking and I cried. But I know am not the kind of woman who gives up. Go, girl! You can do it! Talking to myself. In short, I DID IT and it is almost perfect according to my boarders. Yes!
I don’t know but since then, another best seller dish was discovered. 3 kls last only until lunch time, almost drained and some are still looking for it. They all loved my dinuguan, so inspiring! And I want to share my secret why and how.
Please take note.
- 3 cups of pork blood
- 3 cups of beef blood
- I kl pork nape and face or pure lean meat (cut into cubes or strips)
- Black pepper and laure
- Tanglad,( Camel’s Hay, Citronella, Cymbopogon citratus, lemon grass)
- Grated Ginger (1/4 teaspoon)
- 2.5 cups Vinegar
- 2.5 cups water
- Grated matured coconut (use this for squeezing the beef and pork blood)
- Chili ( native)
- Magic Sarap
- 1 Pork cubes
Directions for cooking:
- Saute the garlic & onion make it brown then followed by the meat and patis and pork cubes.
- Add all the meat and let boil in 20 minutes together with the tanglad, ginger, black pepper, grated ginger and laurel,
- Check if the meat is already tender. Add the water and vinegar or according to your desired sauce. Let it boil.
- If meat is tender, put all the blood while your one hand continues stirring so it won’t make the blood become solid.
- Don’t stop stirring until the blood boils and thickens.
- When blood is already cooked, add the green chilli and the rosemary then Magic sarap or vetsin to taste. Serve it with rice or rice cake while hot.
I used grated coconut for double purpose. While squeezing the blood and grated coconut, all the solid blood will turn it into liquid and the coconut milk will mix to the meat blood.
Coconut milk will give a balanced taste for the meat blood and it makes the dinuguan thicken and it gaves a unique delicious taste.
Pork and beef blood mixed together is a great idea I discovered. You don’t need flour to thicken the sauce or blood. Dinuguan becomes more delicious two time more compared to the original taste if you mixed the pork and beef blood. And since the blood of beef is dark black, the color of your dinuguan becomes more attractive
I used tanglad and ginger to remove the bad smell from the blood (malansa in tagalog or langsa).
I don’t use organs in dinuguan. Pure meat is good,
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