Dinuguan

Blood Stew

Dinuguan, or Blood Stew, is another popular Filipino delicacy. This dish is savored by many, but disliked by some, especially those who are squeamish with blood and innards. My son learned to eat this dish when he  was still a little boy, and used to call it Chocolate Meat. It is best served with puto (steamed rice cake) or steamed white rice. However, if you have high uric acid and gout, this dish is NOT for you, and if you have hypertension, you might want to eat this dish in moderation.
This tangy and savory dish is cooked by stewing pork blood together with pork meat, innards such as heart, liver and intestines. Beef can also be used or combination of both. In this recipe, I used beef heart.
Here in abroad, pork blood can be purchased at any local wet markets, especially Filipino wet markets. It is usually refrigerated to keep its freshness. However, back home in Bulacan, at the wet market, the butcher usually gives fresh pork blood for free with the purchase of meat.
Dinuguan's key ingredient is vinegar; it removes the gaminess of the innards. Too much or too little use of vinegar can ruin this dish. If the vinegar is overpowering, brown sugar can be added to balance the acidity, and with the addition of sweet finger chili peppers, makes this dish more mouth-watering.

Ingredients:

• 2 lbs. Pork Loin (cut into 3/4 inch cubes)
• 1lb. Pork Intestines (washed thoroughly, cut into 1 inch length)
• 1 lb. Beef Heart (cut into 3/4 inch cubes)
• 2 cups Fresh Pork Blood
• 1/3 cup Vinegar
• 1 whole Fresh Garlic (minced)
• 1 large Onion (sliced)
• 1 pc. Bay leaf
• 8 pcs. Sweet Finger Chili Peppers
• 4 tbsp. Canola Oil
• 1 cup Water
• Salt and Pepper to taste
  

Let's Cook!

1. Over medium heat, put pan or casserole and add cooking oil.
2. Saute garlic and onion until translucent.
3. Add pork intestines and season with salt and pepper. Cook for 10 minutes.
4. Add water and simmer until tender. Add water more if necessary.
5. When intestines are tender, add pork and heart. Stir frequently or until the meats are no longer pink. 
   
6. Add vinegar and simmer uncovered for 10 minutes.
7. Lower the heat to medium-low, gradually pour fresh pork blood. Stir constantly and thoroughly.
8. Simmer in low heat until blood is fully cooked and achieved the right consistency and the meats are tender.
9. Add sweet finger chili peppers and adjust seasoning.
10. Remove from heat. Serve with puto or steamed white rice. 
    
11. Share and enjoy!