Dinuguan

Dinuguan
Dinuguan, In my first post I featured pork dinuguan using black pudding as fresh blood substitute. I have noted that there have been a lot of searches of dinuguan, these means a lot of person like to know how to cook the authentic way of cooking dinuguan. Today I have cooked dinuguan using fresh pork blood and I would like to share my recipe.

Dinuguan Recipe

I have always known that dinuguan should be cooked using the innards of pork. When I was a kid I used to help my uncles when they slaughter pigs on the eve of our barrio fiesta or any other occasion like marriage and other celebrations. The blood was diluted in vinegar and the innards was first boiled in a big pot before being diced. Dinuguan is the first dish to be cooked and serve as breakfast for those people that are cooking and preparing for the occasion.

Dinuguan Dish

Back in my province dinuguan is also served best with crunchy chicharon or bagnet, instead of the usual puto that every one knows. Well on these version of my dinuguan I used pork intestine (isaw) and pork head (mukha and tenga). The taste would really bring back all those memories. I have also served it with Lapid Chicaron. You could always use other parts or the pork if you don’t like the bitter taste of the intestines or all those fats on pork head.

Ingredients:

1/2 medium size pork head, bone intact cut into 4 sections
1/2 k. pork intestine
3 litters fresh pork blood
1 whole garlic
1 thumb size ginger, crushed
1 head garlic, chopped
1 thumb size ginger, sliced
3 c. vinegar
1 c. fish sauce or patis
1 c. soy sauce
1 c. tomato sauce
2 medium size onion, chopped
6 pcs. green chili peppers
3 pcs. bay leaf
oregano
salt
sugar

Cooking procedure:

Dinuguan - Cooking Procedure

In a casserole, put head and intestine and add enough water to cover pork, add whole garlic and crushed ginger. Let boil and simmer for 25 to 30 minutes or until firm tender. Drain and rinse pork. Debone head and cut meat into 1/2“ cubes, keep aside. Cut intestine into 1/2” crosswise, Wash thoroughly, rinse and drain, keep aside. In same casserole sauté garlic, ginger and onions. Add pork, soy sauce, patis and tomato sauce stir cook for 5 to 10 minutes or until golden brown. Add vinegar, lower heat and simmer uncovered, add water if necessary for 10 to 15 minutes or until tender. Add inn blood, bay leaf and oregano. Simmer and keep stirring for 5 to 10 minutes or until blood is cooked, colour turn to chocolate brown and thickens. Season with salt and sugar. Add green chili peppers and simmer for another 2 to 3 minute. Serve hot.

2 comments:

Anonymous said...

No pig head here, but some face and ear meat. How many pounds might be needed to keep the ingredients proportion the same? This is going to be quite an adventure. Thanks to your recipes, I am learning to cook, much to the delight of my wife.

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ut-man said...

You wiill need about 3 pounds, it defends on the quantity and quality of the blood you can buy, the measurements are guides only, same with other Pinoy dishes.

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