🍛 Dinuguan

Pork · Main ingredient: Pork · ⏱ 60 min · Serves 5 · ~₱330 · Best for: Dinner, Lunch

Ingredients

• 0.5 kg Pork belly or pork mask, cubed
• 0.25 kg Pork intestines, cleaned and boiled (optional)
• 2 cups Fresh pork blood
• 0.3333 cup Vinegar
• 3 tbsp Cooking oil
• 1 pc Onion, chopped
• 6 cloves Garlic, minced
• 1 thumb Ginger, julienned
• 3.5 pcs Siling haba (long green chili)
• 2 pc Bay leaves
• 3 pinch Salt, to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Heat oil in a pot and sauté garlic, onion, and ginger until fragrant.
2. Add the pork cubes (and boiled intestines if using) and cook until lightly browned.
3. Pour in pork broth and bay leaves, bring to a boil, then simmer for 30-40 minutes until pork is tender.
4. Stir in the vinegar and let simmer uncovered for 5 minutes without stirring too much (to avoid a sour, unpleasant taste).
5. Slowly pour in the fresh pork blood, stirring continuously to prevent lumps.
6. Add the green chilies and simmer for 10-15 minutes, stirring occasionally, until the mixture thickens into a rich, dark stew.
7. Season with salt, pepper, and a touch of sugar to balance the flavors.
8. Serve hot with steamed rice or puto (rice cakes).

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.