Pork Dinuguan (Pork Blood Stew)
A thick, savory stew made with pork meat and beef (or pork) blood creating a dark gravy that is rich and delicious, with a little tartness from the vinegar.
- 2 - 2 ½ lbs pork shoulder cut into ½ inch cubes (separate fat from lean parts)
- 1 medium onion chopped
- 4 cloves garlic finely chopped
- 4 bay leaves
- ¾ cup vinegar remove 1 tablespoon and mix into the blood
- 3 cups water *see notes
- 1 375 ml tub frozen beef blood thawed (I used Pampanga brand)** see notes
- 3-5 Japanese peppers or Jalapenos
- Salt and ground black pepper (seasoning)
- Patis / Fish sauce (I used 3 Crabs brand)
Separate the fatty from the leaner parts of the meat. Place fatty parts (cut in cubes) in a large pot and add 2 tablespoons of water. Cook on med-high heat until fat is rendered and meat is starting to brown. Add onions and saute until translucent then add the garlic.
Next, put the lean meat cubes. Season with 1 teaspoon salt, ½ teaspoon of ground black pepper and add the bay leaves. Cook on high while continuously stirring until the natural juices from the pork completely evaporates and fat is starting to render. Do not cover the pot so the liquid evaporates faster.
Add water and vinegar. DO NOT STIR. Season with 1 tablespoon salt or patis (fish sauce). Partially cover the pot and bring it to a full rolling boil (on high heat) without stirring. Stir then simmer using low heat and cook until the meat is tender (about 30 minutes).
Taste again and adjust seasoning if needed. (If you want to add more water, add 1 cup now plus 3 tablespoons vinegar on HIGH heat. DO NOT STIR UNTIL IT COMES TO A FULL ROLLING BOIL.) Switch to medium heat then slowly add the blood while stirring to prevent clots. Continue stirring until the sauce starts to thicken (about 5 minutes). Add the green chillies, cover and simmer on low for 10-15 minutes (stir every few minutes to prevent crusting at the bottom) until the blood is cooked through. Taste one more time and add salt or patis and ground black pepper (if needed).
Serve hot with rice.
*For thinner dinuguan, use 4 cups of water. I prefer mine a little thick so I used only 3 cups.
**I buy frozen blood and thaw it inside the refrigerator one day before I need it.