About the Recipe
Indulge in the rich flavors of Filipino cuisine with this Dinuguan recipe. Made with lean pork, liver, and a savory blend of spices, this hearty dish offers a perfect balance of protein and nutrients. Ready in just 45 minutes, it's a satisfying meal for any occasion.
Ingredients
Ingredients:
500g lean pork loin or tenderloin, cut into small cubes
250g pork liver, trimmed of excess fat and cut into small pieces
1 onion, finely chopped
4 cloves garlic, minced
2-3 pieces green chili peppers (siling haba), sliced (optional)
2 cups pork blood (fresh or frozen)
1 cup vinegar (preferably apple cider vinegar)
3-4 cups water or low-sodium chicken broth
3 bay leaves
1 tablespoon cooking oil (olive oil or coconut oil)
Salt and pepper to taste
Steamed brown rice or quinoa, for serving
Preparation
Preparation Time:
Approximately 45 minutes
Instructions:
Heat the cooking oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until softened and fragrant.
Add the cubed pork loin to the pot and cook until lightly browned on all sides.
Once the pork is browned, add the pork liver to the pot and cook for another 3-5 minutes until it is slightly cooked.
Pour in the vinegar and allow it to simmer for a few minutes to reduce the acidity.
Add water or low-sodium chicken broth to the pot along with the bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes or until the pork is tender.
While the pork is simmering, thaw the pork blood if using frozen blood. Once thawed, gently stir the blood to ensure it is smooth and free of clumps.
When the pork is tender, gradually pour in the pork blood while continuously stirring to prevent it from curdling. Add the green chili peppers if using.
Allow the dinuguan to simmer for another 10-15 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.
Once the dinuguan is cooked to your desired consistency, remove the bay leaves and discard them.
Serve the dinuguan hot with steamed brown rice or quinoa.
