Dinuguan is a Filipino savory stew also known as chocolate meat, usually of pork innards or pork offal’s with meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili, and vinegar.
250 grams pork blood
1 cup vinegar
3 tablespoons oil
2 cups pork liver sliced into cubes
1 onion, peeled and chopped
6 cloves garlic, peeled and minced
2 tablespoons peeled and minced ginger
1 kilo pork belly, cut into 1/2-inch strips
3 tablespoons fish sauce
1 cup water
2 tablespoons brown sugar
3 medium size green chilies (siling haba)
salt and pepper to taste
In a bowl, combine pig’s blood and about 2 tablespoons of the vinegar. Stir well.
In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
Add pork belly and pork liver and cook, stirring occasionally, until lightly browned.
Add fish sauce and cook for about 1 to 2 minutes.
Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 5 minutes or until slightly reduced.
Add water and bring to a boil. Lower heat, cover and continue to cook for about 20 minutes or until meat is tender.
Add pork blood, stirring to disperse and prevent lumps.
Add brown sugar and stir to dissolve.
Add chili peppers.
Continue to simmer for about 10 minutes or until sauce is thickened.
Season with salt and pepper to taste. Serve hot with rice.