Dinuguan Laman-Loob

Dinuguan or Blood Stew is a dish wherein pig or cow’s blood is cooked with meat and other ingredients. This is considered as an authentic Filipino food and is best eaten with steamed rice buns called “puto”.

Unlike our previous Pork Dinuguan recipe, this version makes use of the pig’s innards. The heart, liver, and intestines are sautéed to reduce the gamy scent then mixed with other ingredients to form a bizarre yet delightful concoction.

This dish might seem unusual or disgusting to those who are not familiar with it. Like other peculiar dishes, it takes an acquired taste to like and enjoy this stew. Once an acquired taste develops, you will never look at this dish the same way again.

Try this Dinuguang Lamang Loob recipe and let me know your thoughts.

Ingredients:

10 ounces pork blood

1 lb pig’s heart, diced

1/4 lb pig’s liver, diced

1 lb pig’s small 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

1 cup water

Watch the cooking video:

Cooking procedure:

1. Heat a large cooking pot and pour-in oil.

2. Sauté garlic and onion.

3. Add pig’s heart, liver, and small intestine then cook for 5 minutes.

4. Add cooking wine, fish sauce, ground black pepper, and water. Simmer for 30 to 35 minutes.

5. Add the powdered tamarind soup base mix, long green chili, and vinegar. Allow to re-boil.

6. Stir continuously while pouring-in pork blood. Cook for 15 minutes more under low to medium heat while stirring once in a while.

7. Turn-off heat and transfer to a serving bowl.

8. Serve hot with buttered puto. Share and enjoy!




Panlasang Pinoy Cookbook Download a FREE copy of the Panlasang Pinoy eCookbook Volume 1. Register now!

Enter your email address:


Comments

  1. Delicious dish, a little tricky to prepare but it’s worth it. I also recommend http//pinoy.pro/ for more on pinoy culture amd cooking.

  2. good nag piprito ka rin pala ng intestine ng baboy pang dinuguan!

  3. para matangal ang lansa babad nyo muna ung liver sa suka o kalamansi.at ung intestine pag lilinisan nyo mas mainam po na maglagay tau ng baking soda pantanggal ng amoy na mabaho sa intestine at the same time napapalambot nya agad.try nyo po lagyan gata ng my puso ng saging.saaraap!

  4. james says:

    i try nyo din na lagyan ng asukal ang dinuguang lamang loob ng baboy. ganon ang ginagawa dito sa amin sa bulacan.

Speak Your Mind

*