Dinuguan, commonly known as chocolate meat due to its dark brown colors, is a delicacy for the more adventurous. It is a warm, hearty, and satisfying dish that is famous for its key ingredient: pork blood. Add some bay leaves, onions, ginger, garlic, and moderately spicy green pepper to make a fantastic stew that has been passed down through generations.
Dinuguan is a savory Filipino stew made of pork offal (usually lungs, kidneys, intestines, ears, heart, and snout) and/or meat cooked in a thick, spicy dark gravy made with pig blood, garlic, chili, and vinegar.
Dinuguan can also be prepared without any offal, using only the best cuts of pig. This variation is called as sinungaok in Batangas. It can also be cooked with beef or chicken meat, which is known as dinuguang manok or chicken dinuguan. Dinuguan is typically eaten with white rice or puto, a Philippine rice cake.
Pig’s blood, the most significant ingredient in the dinuguan recipe, is used in many different Asian cuisines, either as coagulated blood acting as a meat extender or as a broth combination. The latter is pork dinuguan.
Dinuguan is a flavor that must be developed. Many people turn down this stew when they see it for the first time because it is not for the faint of heart. But if you can get past the ingredients, you might just discover it as your new favorite.
This cuisine is akin to European-style blood sausage or British and Irish black pudding in a saucy stew form. It resembles the Polish soup Czernina or an even older Spartan dish known as melas zomos (black soup), whose main ingredients were pork, vinegar, and blood.
Dinuguan has become a Filipino classic for a reason that may not be obvious at first. People got used to dinuguan, and maybe you will, too, in time.
— 2 lbs. pork cubed
— 22 grams Knorr Sinigang sa Sampaloc Mix Original
— 10 ounces pork blood
— 1 piece onion chopped
— 2 thumbs ginger chopped
— 5 cloves garlic chopped
— 3 tablespoons cooking oil
— 4 pieces dried bay leaves
— 3 pieces long green pepper
— 2 tablespoons sugar
— Ground black pepper to taste
Cooking Dinuguan: A Step-by-Step Guide:
1. In a wok, heat the oil. Sauté until the onion, garlic, and ginger soften.
2. Pork should be added. Cook until the color of the outside part changes to a light brown.
3. Put in the Knorr Sinigang sa Sampaloc Mix. Stir.
4. Combine the Knorr Pork Cube and the dried bay leaves.
5. Pour in the soy sauce and water. Allow to boil, covered. Continue to boil for 35 minutes on low to medium heat.
6. Pour the pork blood into the wok and add the long green pepper. Cook for 5 to 8 minutes, stirring occasionally.
7. Season with black pepper and sugar to taste. You can add salt if needed.