The KaiKai Book

This recipe for dinuguan, which is a Filipino pork blood stew (also known as "chocolate meat"), is a delicious savory dish usually served with rice and puto (steamed rice cakes). Enjoy! INGREDIENTS: - 2 pounds (about 30 oz) pork blood, 1/4 cup + 1.5 cups vinegar, - 3 tablespoon vegetable oil, - 2 medium onions, finely chopped, - 1 small knob of ginger (about 1 heaping tbsp minced), - 1 bulb garlic, minced, - 4 dry bay leaves, - 4 pounds pork belly, - 2 tbsp fish sauce, - 2 cups water, - 1/3 cup brown sugar, - 4 pieces long green chilies (siling pangsigang) + extra for garnish, - 1 tsp oregano, - salt to taste (about 1 tbsp), - ground black pepper to taste (about 1 tsp)

DINUGUAN (PIG's BLOOD STEW) is a meaty dish that is simmered to pork blood. There are several version of this dish depending on the region here in the Philippines. Some like it with a lot of sauce and some wanted it dry. Mostly use combination of different inners and meat but there are few who use meat only.

Pork stew recipe with pork blood, another Filipino delicacy...best serve with rice or puto (steam rice cake). Pork Dinuguan INGREDIENTS: 500g pork, sliced into small pieces 1 cup dugo, 1/2 cup vinegar, 1 medium sliced onion, sliced, 4-5 cloves garlic, minced, 1/2 tsp. ginger paste, salt & pepper to taste, 1 tbsp. brown sugar, 2-3 pcs. bay leaves, 2 pcs. chilli pepper, Oil for sautéing.

This Filipino pork stew is a mixture of vinegar, pig's blood and pork belly.