Pro Tips
Suter the garlic, onion, and ginger thoroughly before adding the pork. Use fresh pig blood mixed with a little vinegar to prevent curdling.
Dinuguan Special with Puto
Pampanga, Luzon
A rich and savory Filipino stew made of pork offal and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili peppers, and vinegar. Served with steaming hot puto.
Instructions
- Clean the pork meat and offal thoroughly. Boil in water until tender, then chop into bite-sized cubes.
- In a pan, sauté garlic, onions, and ginger until fragrant.
- Add the boiled pork cubes and sauté for 5 minutes until lightly browned.
- Pour in vinegar without stirring immediately. Let it simmer for 3 minutes.
- Pour in the fresh pig blood while stirring continuously to ensure a smooth sauce.
- Add long green chilies, salt, and pepper. Simmer on low heat for 20-30 minutes until the sauce thickens.
- Serve hot with native puto.
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Pro Tips & Troubleshooting
Suter the garlic, onion, and ginger thoroughly before adding the pork. Use fresh pig blood mixed with a little vinegar to prevent curdling.
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