DINUGUAN

Dinuguan is a rich and flavorful Filipino dish made with pork, offal (such as liver), and blood, simmered in a savory, slightly tangy, and spicy vinegar-based sauce. It's often served with steamed rice or puto (Filipino rice cakes). Below is a full recipe for Dinuguan:

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Ingredients

For the main dish:

• 1/2 kilo pork belly, cut into bite-sized cubes
• 1/4 kilo pork intestines, cleaned and cut into 1-inch pieces (optional, but traditional)
• 1/8 kilo pork liver, chopped into small cubes (optional, but traditional)
• 1 cup fresh pork blood (available at Filipino or Asian grocery stores) or you can use frozen blood (if fresh is not available)
• 1 onion, chopped
• 4 cloves garlic, minced
• 2-3 fresh red chili peppers (adjust to taste)
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons white vinegar
• 1 teaspoon sugar (optional, depending on how tangy you like it)
• 1 cup coconut milk (optional, for a creamy version)
• 1 cup water or pork stock
• Salt and pepper, to taste
• 2 tablespoons cooking oil

For garnish:

• Chopped green onions (optional)

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INSTRUCTIONS

1. Prepare the Ingredients:

   • Clean and cut the pork intestines (if using). You can boil them in vinegar and water for 10-15 minutes to clean and remove any strong smell.
   • Chop the pork belly into bite-sized cubes and set aside.
   • If using, chop the pork liver into small pieces. Set aside.
   • Chop the onion and mince the garlic.
   • Prepare the fresh pork blood by whisking it with a little bit of water to break up any clumps (if necessary).

2. Sauté Aromatics:

   • Heat the cooking oil in a large pot or deep pan over medium heat. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes, until softened and fragrant.
   • Add the chopped pork belly and pork intestines (if using) and cook for 5-7 minutes, browning the pork pieces.

3. Add the Vinegar and Seasonings:

   • Pour in the vinegar and let it simmer for about 3-4 minutes to cook off the strong vinegar taste.
   • Add the fish sauce, soy sauce, sugar (if using), and chili peppers. Stir well and let it cook for another 3-5 minutes, allowing the flavors to meld.

4. Simmer the Pork:

   • Add the water (or pork stock) and bring to a simmer. Let the pork cook for 15-20 minutes, until it is tender and the liquid has reduced slightly. Check occasionally to make sure the pot doesn’t dry out; add more water or stock if necessary.

5. Add the Pork Blood:

   • Once the pork is tender, lower the heat and slowly pour in the fresh pork blood, stirring constantly to avoid curdling. Simmer for another 10-15 minutes, allowing the blood to thicken and give the dish its signature rich color and texture. Stir occasionally.

6. Add the Pork Liver (if using) and Coconut Milk (optional):

   • If you're using pork liver, add it now and let it cook in the sauce for about 5-7 minutes until fully cooked and tender. You can also stir in the coconut milk at this stage if you prefer a creamier, milder version of dinuguan.

7. Season and Adjust:

   • Taste the dinuguan and adjust the seasoning with salt, pepper, or more fish sauce, depending on your preference. You can also add more vinegar for extra tanginess, or more sugar if you'd like a slightly sweeter flavor.

8. Serve:

   • Once everything is well-combined and the sauce is thickened to your liking, remove from heat. Serve the dinuguan hot with steamed white rice or puto (Filipino rice cakes) on the side.
   • Garnish with chopped green onions, if desired.

Tips:

• If you can’t find fresh pork blood, you can use bottled or frozen pork blood, which is available at Filipino or Asian supermarkets.
• The pork liver adds a nice richness to the dish, but it's optional. If you’re not fond of organ meats, you can omit it.
• Some variations of dinuguan include the use of banana blossoms or dried bay leaves for added depth of flavor.

Enjoy your delicious Dinuguan! It's a comforting and flavorful dish that's perfect for special occasions or a hearty meal to enjoy with family.