Pork Belly Dinuguan/ Pork Blood Stew

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Pork Belly Dinuguan/ Pork Blood Stew

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Ingredients

2 tbsp cooking oil
1 medium Onion chopped
3 cloves garlic chopped
2 thumb size Ginger minced
2 lbs pork belly (or other cut) cut into small cubes
1 stem lemongrass cut into two
2 pieces Bay Leaves
1 tbsp Sugar optional
1 tbsp fish sauce
2 cups Water add more if needed
1/2 tsp Salt add more if needed
2 pieces banana peppers
10 oz pork blood
1 cup vinegar
  • Medium

Ingredients

Directions

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Pork Dinuguan is a Filipino stew made of pork meat, pigs blood and spices. This Filipino dish might not be for everyone as it is an acquired taste. I would recommend serving with steamed rice or rice (puto) cake or even pandesal.

How to Cook Pork Belly Dinuguan:

  1. Heat the pan and add the cooking oil. Sauté the onion, garlic, and ginger until aromatic. Add the pork and cook for few minutes until the pork turns light brown. Season with ground pepper and add the lemongrass and bay leaves. Stir and cook for few minutes. Season with sugar and fish sauce. Stir and cook for a minute.
  2. Pour in the water and stir. Cover and simmer over a medium-low heat for about 25 minutes or until the meat is tender. Season with salt and add banana peppers. Cook for a few more minutes.
  3. Pour in the vinegar and let it boil without stirring.
  4. Add the pork blood and stir constantly to prevent lumps. Add more water and salt if needed. Simmer on a low heat while stirring occasionally for about 15 minutes until the sauce has thickened.
  5. Turn off the heat and transfer to a serving bowl. Serve with hot steamed rice or rice cakes or pandesal. Enjoy!

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