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.

KARE-KARE

Kare-Kare is a classic Filipino dish known for its rich and creamy peanut sauce, often served with oxtail, tripes, and vegetables. It’s a beloved comfort food, typically enjoyed with bagoong (fermented shrimp paste) on the side.

Below is a complete recipe for Kare-Kare, including all the traditional ingredients and instructions.

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INGREDIENTS

For the Meat:

• 1 kilo oxtail (you can also use tripes, pork hock, or a combination)
• 1 small pork hock (optional, for added flavor)
• 1 medium onion, quartered
• 2 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon peppercorns
• Salt, to taste

For the Peanut Sauce:

• 1 cup peanut butter (smooth or chunky, depending on preference)
• 2 tablespoons rice flour (or cornstarch, for thickening)
• 2 cups beef or chicken broth (or the broth from the meat)
• 1/4 cup annatto oil (or substitute with a small amount of achiote powder mixed with oil, for color)
• 1 tablespoon fish sauce (or to taste)
• Salt and pepper to taste

For the Vegetables:

• 1 bundle of string beans (sitao), cut into 2-3 inch pieces
• 1 medium banana flower (puso ng saging), sliced (optional)
• 1 bunch of bok choy (or pechay)
• 1/2 large eggplant, sliced into rounds
• 1 small bunch of banana hearts (optional)

For Serving:

• 2 tablespoons bagoong alamang (fermented shrimp paste), for dipping
• Steamed rice

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INSTRUCTIONS

1. Cook the Meat:

• Prepare the meat: In a large pot, combine oxtail, pork hock (if using), onion, garlic, bay leaves, peppercorns, and enough water to cover the meat. Bring to a boil and then lower the heat to simmer.
• Simmer: Cook the meat for about 2-3 hours or until tender. Skim off any impurities that float to the surface.
• Once the meat is tender, remove it from the broth and set aside. Strain the broth and set aside for later use.

2. Prepare the Peanut Sauce:

• Annatto oil: In a separate pan, heat a bit of oil over medium heat. Add the annatto seeds and cook them until the oil becomes a rich orange color. Strain the seeds out and discard them, keeping only the colored oil.
• Make the peanut sauce: In a separate saucepan, heat a tablespoon of oil over medium heat. Add the peanut butter and cook for 2-3 minutes, stirring constantly to avoid burning. Slowly add the reserved broth while stirring to create a smooth sauce.
• Thicken the sauce: Dissolve the rice flour in a little water to make a slurry. Slowly stir the slurry into the peanut sauce and cook, stirring, until it thickens to your desired consistency. If the sauce is too thick, you can add more broth to adjust.
• Season: Add fish sauce, salt, and pepper to taste. Stir well and set aside.

3. Prepare the Vegetables:

• Blanch the string beans, bok choy, eggplant, and banana heart (if using) in boiling water for 2-3 minutes or until tender but still vibrant in color. Drain and set aside.

4. Assemble the Kare-Kare:

• Combine the meat and sauce: Add the cooked oxtail, pork hock (if using), and any other meats back into the peanut sauce. Let it simmer for 5-10 minutes so the meat soaks up the flavors.
• Add the vegetables: Gently fold the cooked vegetables into the sauce, making sure they are evenly coated. Let everything simmer together for a couple more minutes, then remove from heat.

5. Serve:

• Transfer the Kare-Kare to a large serving platter or bowl. Serve with steamed rice on the side and a small dish of bagoong alamang (fermented shrimp paste) for added flavor.

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Tips:

• Annatto oil is key for the color of the sauce, so don’t skip it. If you can’t find annatto seeds, you can use a bit of achiote powder or even a pinch of turmeric, though the flavor will differ slightly.
• For extra flavor, some people add a small amount of ground roasted peanuts or ground rice to the sauce.
• Vegetables: Traditional vegetables include sitaw (string beans), eggplant, banana flower, and pechay, but you can adjust based on what’s available.
• If you prefer a richer sauce, you can use coconut milk along with the peanut butter for a creamier consistency.

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Enjoy your Kare-Kare!

This dish is best enjoyed with family and friends, and it’s often paired with a side of shrimp paste (bagoong) to balance out the richness of the sauce. Happy cooking!