- 1/2 kg pork belly, cut into small cubes
- 100 g. of pork liver
- 2 cups of pig’s blood
- 3 chili peppers (siling haba)
- 1 head of garlic, crushed and minced
- 1 onion, halved and sliced thinly
- 1 thumb sized ginger
- 1 small pouch of sinigang mix
- 1 bay leaf
- salt and pepper to taste
- 1 tbsp. of cooking oil
- 1 cup medium grain rice
- ¼ cup glutinous rice
- enough water to cover rice
- ¾ cup + 1 tbsp sugar
- Refrigerate the pig’s blood until needed.
- Heat a heavy casserole.
- Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
- Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
- Add the onions, chili peppers, bay leaf and continue cooking until the onions are transparent.
- Season with salt and pepper.
- Pour in just enough water to cover and add sinigang mix.
- Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
- Add more water, a little at a time, if the liquid dries up before the pork is cooked.
- Meanwhile, minced the liver. Season with a little salt.
- When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
- Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
- Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.
- Season with salt and pepper to taste.
- Serve hot with puto (sweet rice cakes) or steamed rice.
- In a container (best to use an earthenware bowl), combine medium grain rice, glutinous rice and water.
- Soak the mixture for 2 days.
- Drain the rice reserving the liquid, place rice in food processor or blender then blend in high speed while slowly adding water a teaspoon at a time.
- Continue to blend and add water until the consistency resembles pancake batter. Once texture is smooth place mixture back to the container then cover with glad-wrap.
- Place small holes on the glad wrap by pricking it with toothpicks, this will let the mixture breathe during the fermentation process.
- Place in a warm place then let it ferment for 3-4 days.
- After 3 or 4 days the consistency of the mixture would be thicker, gently fold sugar into the mixture.
- Pour into greased mould then steam for 15-20 minutes.
- Remove from molding then serve.
Credits to: pinoyrecipe.net/filipino-pork-dinuguan-recipe-pork-blood-stew