Dinuguan

Name: Dinuguan
Total time: 1 h 20 min
Yield: 5
Cuisine: Filipino
Ingredients: 500 g Pork shoulder, diced; 300 g Pork offal — lung, heart, intestine, cleaned; 500 ml Pork blood; 120 ml Cane or coconut vinegar; 8 Garlic cloves, minced; 1 Onion, chopped; 5 Long green chillies (siling haba); 2 tbsp Fish sauce; 3 Bay leaves; 1 tbsp Black peppercorns, cracked; 400 ml Water; 3 tbsp Cooking oil; 10 Puto (steamed rice cakes), to serve

Pork offal simmered in its own blood with vinegar, garlic and long green chillies until the gravy turns black and glossy — sour, iron-rich and eaten with sweet rice cakes, which is the whole trick of it.

Fonte

Ricetta di Filipino home kitchens · 🏺 Tradizionale · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.

Philippines · blood stew — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Filipino savoury stew of pork offal and meat simmered in a rich, spicy dark gravy of pig blood, garlic, chilli and vinegar. Quantities, the strain-the-blood note and the do-not-stir rule are this book's own.

Background on Wikipedia ↗

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Panlasang Pinoy Kusina ni Inday Kusina Ni Manoy

⏱ 80 min🍽 5 porzioni🔥 480 kcal🇵🇭 Filippine🌶️🌶️

Senza glutineSenza latticini

Passaggi

Fry the garlic and onion in the oil until soft, then add the pork and offal and brown them.
Add the water, bay leaves and peppercorns. Simmer covered 40 minutes until tender.
Strain the blood through a sieve, then pour it in while stirring constantly.
💡 Keep stirring for the first three minutes. Blood seizes into lumps the moment it hits heat and stops moving, and lumps cannot be smoothed out afterwards.
Add the vinegar and DO NOT stir for 5 minutes while it comes back to a simmer.
💡 The Filipino rule for any vinegar braise: let it boil off its raw edge before you stir. Stirring early leaves a harsh acid taste through the whole pot.
Simmer uncovered 20 minutes until the gravy is thick and glossy. Add the chillies and fish sauce for the last 5.
Serve with puto — the sweet rice cakes are the point, not a garnish.

💡 Consigli

Sweet puto against sour, iron-heavy gravy is the pairing the dish is built around. Eaten with plain rice it is a much harder sell.
Sometimes listed on English menus as 'chocolate meat', which is a euphemism, not a description.