Rated 5 out of 5

Beef and Pork Blood Stew (Dinuguan)

Happy Halloween! This is my version of Dinuguan, that’s Pork and Beef Blood Stew. Something as grotesque and bloody in my kitchen while I was masterfully tweaking the flavor combine. And Bibingka made from Mountain Violet Heirloom Rice from Eighth Wonder. This Mountain Violet Bibingka is something which appears black but tastes deceivingly elegant and heavenly! Quite a counterpoint for Halloween, when one can think of ghouls, gore and all those ghosts, I relish on the un-creepy and delightful! 

INGREDIENTS:

  • 2 lbs. pork shoulder cubed
  • ounces pork blood
  • 1 lb pig’s heart diced
  • 1/4 lb pig’s liver diced
  • 1 lb beef’s intestine cleaned, boiled until tender, and sliced
  • 1/2 cup white vinegar
  • 2 teaspoons cooking wine
  • 1 tablespoon powdered tamarind soup base mix sinigang sa sampaloc mix
  • 1 tablespoon fish sauce
  • 4 clove garlic minced
  • 1 medium onion diced
  • 1 cup water
  • 4 to 5 pieces long green chili
  • 3 tablespoons cooking oil

INSTRUCTIONS:

  • Heat a large cooking pot and pour-in oil.
  • Sauté garlic and onion.
  • Add pork. Saute for 3 to 5 minutes.
  • Add pig’s heart, liver, and small intestine then cook for 5 minutes.
  • Add cooking wine, fish sauce, ground black pepper, and water. Simmer for 30 to 35 minutes.
  • Add the powdered tamarind soup base mix, long green chili, and vinegar. Allow to re-boil.
  • Stir continuously while pouring-in pork blood. Cook for 15 minutes more under low to medium heat while stirring once in awhile.
  • Turn-off heat and transfer to a serving bowl.
  • Serve hot with buttered puto. 

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