Dinuguan is a classic Filipino recipe. It is a pork stewed from pig’s blood. Those who are not aware of the recipe may have an unappealing impression because of the ingredient use to stew the pork. This recipe is hardcore but it is really delicious.
For most Filipinos, we love it with Puto on the side! It’s my favorite afternoon snack delight!
Nowadays, there are a number of versions in preparing Dinuguan recipe and bicolanos version is the use of coconut milk to make it creamy flavourful. If you want the authentic Dinuguan with Puto Calasiao, try this recipe. And our must try delicious Crispy Pork Dinuguanversion. Happy cooking and enjoy this recipe.
PORK DINUGUAN SA GATA
2 cups gata ng niyog
1 kilogram pork meat and intestines (cut into small slices)
3 to 4 cups pork blood
4 cloves minced garlic
1 chopped onion
1 minced ginger
3 long green chili pepper (siling pang sigang)
6 tablespoon vinegar
2 pcs bay leaves (dahon ng laurel)
1 green papaya/sayote (cut into cubes)
salt and ground pepper
In a large bowl, combine pork blood, coconut milk, and vinegar.
In a large pan, sautè garlic, ginger, onion. Add pork and stir fry in oil until lightly brown on all sides.
Next, toss in the slices of green papaya/sayote and add bay leaves (dahon ng laurel).
Pour blood mixture and simmer for about 5mins over medium to low heat.
Season with salt and ground pepper according to taste preference.
Adjust heat to low and let it simmer for additional 2-3 minutes.
Add long green chili pepper and cover pot to cook. Turn off heat. Serve hot and enjoy!