Crispy Pork Blood Stew (Dinuguan). Dinuguan is a dish that is mainly comprised of pork meat and blood. Sometimes pork innards such as small and large intestines along with other internal parts of the pig are added. Dinuguan is the Filipino version of blood stew.

Dinuguan is a classic Filipino stew made of pork, pork blood, vinegar, and spices.it's hearty, boldly-flavored and delicious as a main meal or midday snack. I usually make my dinuguan with pork along with other offal cuts, but since I was able to pique G's curiosity enough to give the dish a try, I used. Dinuguan, pork blood stew, blood pudding stew or chocolate meat is another popular Filipino dish made out of different offal's like lungs, kidneys, intestines, ears, heart and snout cooked Crispy Pork Dinuguan is one popular version of the Pinoy's favorite blood stew dish. You can have Crispy Pork Blood Stew (Dinuguan) using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Crispy Pork Blood Stew (Dinuguan)

It's of kl pork blood.
You need of ginger (julienne).
It's of green chilies (halves).
Prepare of red onions (minced).
You need of garlic (minced).
It's of white vinegar.
You need of brown sugar.
You need of pork cube (1 cup pork bouillon).
Prepare of bayleaf.
Prepare of Salt & Pepper.

Dinuguan comes from the root word dugo, or blood. This dish is so named because it is a stew made with the blood of a freshly-slaughtered pig. Traditionally cooked using a mixture of pork cheeks, lungs and intestines, this version — made with pork belly, cheeks and liver — should make the..dishes: dinuguan (pork-blood stew), in which the meat is traditionally braised and submerged in dark gravy, and lechon kawali, pork belly gilded from the "Filipino parents sometimes try to pass off dinuguan as "chocolate meat," to coax — con, really — their children into eating it. Pork Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.

Crispy Pork Blood Stew (Dinuguan) instructions

Hot pan then add oil, once the oil is heated up, add the red onions till it swelled up, then add the garlic, ginger, bay leaf and green chilies, mix the pork cubes or pork bouillon..
Pour the vinegar and let it sit. Don’t mix it. Let it boil..
Once the vinegar starts boiling, add the pork blood, once its in the pot, make sure to stir from time to time, so the blood will not form into lumps. Then add the brown sugar and mix until the blood becomes brown and the consistency is thick..
Add salt & pepper to taste. You can continue to simmer it depending on the thickness you like. Enjoy!.

The term Dinuguan comes from the word dugo meaning "blood". This Pinoy dish combines lechon kawali and dinuguan. Blend coagulated pork blood with some salt. Mix together with vinegar, onions, garlic, and pepper in a saucepan. Mix well and bring to a boil.