The Philippines is country with rich culture, tradition and people. Not only that, one of the things that makes a Philippine vacation special is the variety of mouth-watering foods. There are many unique recipes available in the country like the “dinuguan” or pork blood stew.
This Pork Dinuguan recipe is another variation that we have for the same dish. We love to use pork and pig large intestines for this recipe. Intestines are known as bituka or isaw in the country. This is an ingredient that needs proper handling and care. Preparing the intestines for consumption is a long and tiring process, but it can be rewarding in the end (if you are a fan of it).
The steps below should guide you on how to make your own pork dinuguan regardless of your expertise in cooking.
Try this Delicious Recipe!
- 2 lbs. pork shoulder, cubed
- 1 lb. pork large intestine, cleaned thoroughly (optional)
- 1 to 1½ cups pig blood
- 2 to 3 pieces banana pepper
- 2 thumbs ginger, minced
- 1 medium yellow onion, diced
- 6 cloves garlic, crushed and chopped
- 2 cups water
- ¾ cup cane or white vinegar
- 1 piece pork cube (optional)
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
HOW TO COOK:
- Heat the oil in a cooking pot.
- Saute the garlic, onion, and ginger.
- Add the intestine. Saute for 3 minutes.
- Add the pork. Cook until light brown.
- Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.
- Pour the vinegar in the cooking pot. Let it re-boil.
- Add the banana peppers. Cook for 3 minutes.
- Stir-in the pig blood and make sure to continuously stir during the first minute to avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes.
- Add salt and pepper to taste.
- Serve hot with Puto and enjoy!
Looking for more? Visit list of pinoy recipe
Credits to: panlasangpinoy.com