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Dinuguan

(Filipino "Chocolate" Stew)
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Cuisine Filipino

Equipment

  • 1 Medium Pot or use deep pan
  • 1 Deep Pan or use medium pot

Ingredients
  

  • 1 lb Pork Belly cubed
  • 1/2 cup Pork Liver diced (optional)
  • 1/2 cup Pork Intestines cleaned and diced (optional)
  • 2 cups Pork Blood available at some Asian markets
  • 1 large Onion chopped
  • 8 cloves Garlic minced
  • 2 tbsp Ginger minced
  • 2-3 pieces Green or Red Chili Peppers sliced
  • 2-3 tbsp White Vinegar white cane vinegar or what is available
  • 2-3 tbsp Fish Sauce
  • 1 shot Whiskey
  • Chicken Broth as needed
  • 1 tbsp Black pepper
  • 3 pieces Bay Leaf
  • 1 bouquet Lemongrass aromatics
  • Cooking Oil as needed for sautéing
  • Salt to taste

Instructions
 

  • Heat a pot or a deep pan over medium heat, then add a little cooking oil
  • Sauté the garlic and onions until the onions become translucent
  • Add the pork belly and sauté until it turns light brown
  • If you're using pork liver, intestines, or lungs, add them now and sauté until they are partially cooked and browned
  • Deglaze the pan with whiskey
  • Pour in the vinegar and let it simmer on low heat for a couple of minutes to allow the acidity to mellow down
  • Add the pork blood while continuously stirring to prevent coagulation, keep stirring for a few minutes
  • Add the bay leaves, black pepper, and fish sauce - continue to stir for about 5 minutes
  • Add enough broth to cover the meat and blood mixture
  • Simmer for about 20-30 minutes, or until the pork is tender and the sauce has thickened to your liking
  • Add the chili peppers and cook for an additional 5-10 minutes - adjust the spiciness to your preference by adding more or fewer chili peppers.
  • Season with salt to taste
  • Serve your dinuguan hot
  • Traditionally served with white rice or rice cakes (puto)