(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Growing up in a Filipino household, dinuguan always brought mixed feelings. Some loved it, others ran away screaming. But I've perfected a recipe that'll convert even the skeptics. This rich, savory stew packs a punch with tender pork and a velvety blood gravy. Don't let the ingredients scare you off – trust me, it's a flavor explosion waiting to happen. Ready to dive into a culinary adventure that'll make your taste buds dance? Let's get cooking!
Ingredients for Delicious Dinuguan Stew
- Pork shoulder: Pork shoulder provides a rich and meaty flavor, adding depth to the stew with its tender texture.
- Pig's blood: Pig's blood is the key ingredient that gives dinuguan its distinct dark color and unique flavor profile.
- Oil: Oil is essential for sautéing the aromatics and browning the pork, enhancing the overall flavor of the dish.
- Onion: Onions add a sweet and savory note to the stew, complementing the richness of the pork and blood.
- Garlic: Garlic brings a pungent and aromatic flavor to the dish, enhancing the overall taste of the dinuguan.
- Water: Water is the base of the stew, helping to cook the pork until tender and creating the stew's consistency.
- Vinegar: Vinegar provides a tangy and slightly sour taste, balancing the richness of the pork and blood in the stew.
- Bay leaves: Bay leaves add a subtle earthy flavor and aroma to the dinuguan, enhancing the overall depth of the stew.
Read more: Mulligatawny Stew
Essential Tools for Making This Filipino Dish
- Knife: Essential for cutting the pork shoulder into cubes and chopping the onion and garlic.
- Large pot: Needed for cooking the stew and simmering the ingredients together.
- Wooden spoon: Ideal for stirring the stew while it simmers to prevent sticking and ensure even cooking.
- Measuring cup: Necessary for accurately measuring the water, vinegar, and other liquids in the recipe.
Dinuguan Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb Pork shoulder, cut into cubes
- 1 cup Pig's blood
- 1 tbsp Oil
- 1 medium Onion, chopped
- 4 cloves Garlic, minced
- 2 cups Water
- 2 tbsp Vinegar
- 2 pcs Bay leaves
- 1 tsp Salt
- 1 tsp Pepper
Read more: Pollack Stew
Instructions:
- 1. Heat oil in a large pot over medium heat. Sauté the onion and garlic until fragrant.
- 2. Add the pork and cook until browned.
- 3. Pour in the water and bring to a boil. Add the bay leaves, salt, and pepper. Simmer for 30 minutes.
- 4. Stir in the vinegar and pig's blood. Cook for another 10 minutes, stirring occasionally.
- 5. Serve hot with steamed rice.
Notes:
Nutrition value:
Keywords:
Read more: Broccoli Stew Recipe
Can You Make Dinuguan Stew Ahead of Time?
Make Ahead Instructions
- Cook the dinuguan stew as directed in the recipe.
- Let it cool to room temperature.
- Transfer to an airtight container and refrigerate for up to 3 days.
Freezing Instructions
- Allow the dinuguan stew to cool completely.
- Place in a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
Pig's blood in the dinuguan stew recipe is not just for flavor—it also acts as a thickening agent for the dish.
0 thoughts on “Dinuguan Stew Recipe”