Pork Dinuguan is a type of stew made from Pork and Pig blood. This Filipino dish might not be for everyone, but those who developed an acquired taste for this dish will agree that they enjoy eating it; some would even recommend to eat dinuguan with Puto — a type of Filipino rice cake which is known as the best pairing for dinuguan.
This Pork Dinuguan recipe is another variation that we have for the same dish. I am using pork and pig large intestines for this recipe. Intestines are known as bituka or isaw in the Philippines. This is an ingredient that needs proper handling and care. Preparing the intestines for consumption is a long and tiring process, but it can be rewarding in the end (if you are a fan of it).
I usually prepare the intestines by making sure that the inner tubes are all emptied. This is quite a nasty thing to do. As much as possible, try to purchase cleaned intestines. I am priveleged to be within 50 miles from a store that sells clean intestines (yes, I am willing to travel the distance rather than do the cleaning). Since the intestines that I am using are already cleaned, I make sure to boil it with salt, ginger, bay leaves, and whole peppercorn to remove the pungent odor. I usually do this twice to be sure and this also helps tenderize it.
The steps below should guide you on how to make your own pork dinuguan regardless of your expertise in cooking. If you are just new to cooking, there is a video demonstration at the bottom of this page to visually guide you in every step of the way. Stick with the recipe and video and enjoy the outcome soon.
Try this Pork Dinuguan Recipe. Cheers!
- 2 lbs. pork shoulder, cubed
- 1 lb. pork large intestine, cleaned thoroughly (optional)
- 1 to 1½ cups pig blood
- 2 to 3 pieces banana pepper
- 2 thumbs ginger, minced
- 1 medium yellow onion, diced
- 6 cloves garlic, crushed and chopped
- 2 cups water
- ¾ cup cane or white vinegar
- 1 piece pork cube (optional)
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
- Heat the oil in a cooking pot.
- Saute the garlic, onion, and ginger.
- Add the intestine. Saute for 3 minutes.
- Add the pork. Cook until light brown.
- Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.
- Pour the vinegar in the cooking pot. Let it re-boil.
- Add the banana peppers. Cook for 3 minutes.
- Stir-in the pig blood and make sure to continuously stir during the first minute to avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes.
- Add salt and pepper to taste.
- Serve with puto. Share and enjoy!