Dinuguan (Pork Blood Stew)
Photo: Kat, CC BY-SA 4.0
Dinuguan is a Filipino pork stew in which puréed pork blood turns the braising liquid into a dark, glossy sauce. The name comes from dugo, the word for blood, and the thick, brown-black color earns it the nickname chocolate meat. Pork butt is simmered in vinegar until tender, which gives the finished dish its sharp edge, and fresh jalapeños go in at the end. Spoon it over rice or puto.
Instructions
Put the pork in a covered 4-quart (560 ml) stove-top casserole and pour in the vinegar, water and salt mixture. Bring it to a boil, then lower the heat.
Cover and cook for about an hour, until the pork is tender. Check now and then that the liquid has not cooked away, and add a little water if it runs low.
Warm the lard or peanut oil in a frying pan. Once it is hot, sauté the onion and garlic until the onion turns translucent, then take the pan off the heat.
Tip the onion, garlic and oil into the pork and cook for 5 more minutes.
Purée the pork blood in a food processor until smooth.
Add the blood to the pot a little at a time, stirring as you pour, then bring the stew to a boil.
Stir in the chopped jalapeños and simmer uncovered until the sauce has reduced to the thickness you like. Keep the pot covered until serving and serve hot.
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