Whew! The first week of Twinkle’s Pre-Kinder is just about over and all I can say is that it has been a bloody kind of a week. Bloody as in madugo as in nakakaloka mag-adjust! So I think it was just right that this Pork Dinuguan is what we had the beginning of the week.
Pork Dinuguan is one of peanutbutter♥‘s favorite ulam. I usually enjoy this paired with plain or cheesy puto Or on top of a bowl of rice with a sprinkling of rock salt. Yes, mas masarap sya with rock salt when in a rice bowl.
WATCH THE PORK DINUGUAN RECIPE VIDEO
I prefer to cook this with a mixture of pork and beef but this time I only had pork. So this Pork Dinuguan is a mixture of pork belly, pork tenderloin, and pancreas. What I do is sauté all the pork meat in garlic and onions and simmer it in water until tender. Then I add the blood (coagulated and liquid) and simmer it again until it turns black. I prefer my Dinuguan to be a bit sour so I add about 3/4 to a cup of vinegar. That’s when I season it with fish sauce to taste.
How do you cook Dinuguan?
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Pork Dinuguan (Pork Blood Stew)
♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!