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Dinuguan (Filipino Pork Blood Stew) Recipe
Ingredients (20)
- For the Pork:
- 2 tablespoons (30ml) canola oil
- 2 garlic cloves, minced
- 1/4 medium red onion (about 2 ounces; 60g), finely diced
- One 2-inch knob fresh ginger (25g), peeled and minced
- 1 1/4 pounds (565g) boneless country-style pork ribs, cut into 3-inch pieces (see note)
- 1 tablespoon (15ml) fish sauce
- 1 teaspoon freshly ground black pepper
- 6 cups (1.4L) vegetable stock or water
- For the Blood Sauce:
- 1/2 cup (120ml) spiced coconut vinegar, divided (see note)
- 1 pound (450g) fresh pork blood (see note)
- 1 tablespoon (15ml) canola oil
- 6 medium garlic cloves, minced
- 1/4 medium red onion (about 2 ounces; 60g), finely diced
- 2 to 3 bird’s eye chiles, stemmed, to taste (see note)
- Fish sauce, to taste
- Cooked white rice, for serving
- 1 scallion, ends trimmed and sliced thinly on a bias, for garnish
- Homemade or store-bought fried garlic, for garnish
Directions
Learn how to make this recipe at Serious Eats
Ingredients (3)
- 1.75 oz. Bulleit Bourbon
- 4.25 oz. Ginger Ale
- 1 Lemon Wedge
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