Filipino Chocolate Meat (Dinuguan)
photo by cali_love
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 680.38 g pork belly (pork butt is fine)
- 283.49 g edible pork blood
- 473.18 ml chicken stock (water is fine)
- 236.59 ml cane vinegar (I use Datu-Puti brand)
- 44.37 ml fish sauce
- 4 garlic cloves, peeled and smashed
- 1 medium onion, sliced thinly
- 1 bay leaf
- 4 jalapenos, sliced
- 7.39 ml ground black pepper
- Accent seasoning, to taste
- 7.39 ml kosher salt
- oil, for sauteing
directions
- Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl.
- Next add ¼ cup of water and break up the jellied blood with your hands and set aside.
- Slice pork into small bite sized pieces and set aside.
- Heat 1 tbsp of corn oil, add the pork, and spread it evenly on the bottom of the pot. Cover and let it cook on medium low heat for three minutes without stirring it.
- Remove cover, stir the pork, and drain the liquid accumulated. Add garlic and sauté for one minute, then add the onions, stir, and cover.
- Let it cook for another minute. Next add fish sauce and bay leaf and sauté for 3 minutes.
- Then add ½ cup of vinegar, cover, and bring to a boil. Lower the heat and let it simmer for 3 minutes.
- Add the chicken stock and salt and let it simmer for five minutes. Add the jelly formed pork blood first, stir for about a minute, then add the rest of the pork blood and the jalapenos.
- Continue to stir for about two minutes, cover, and let simmer for another five minutes. Add another ½ cup of vinegar. Again cover and let it simmer for an additional 5 minutes.
- Adjust the taste by adding salt & pepper if needed. For extra flavor, you can use Accent flavor seasoning. Serve with white rice.
Reviews
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Great Recipe! I made this for the first time using this recipe & it came out fantastic! I've always been accused of being the "white washed American born island girl who can't even speak the dialects" in my family. Now, I can proudly say, I can cook a main "soul food" dish from my heritage. I wish I had taken pictures. I will next time. Now that I know the basics of this dish, I can try to incorporate other areas of the pig to add more of a texture. Thanks for sharing this! Definitely highly recommend this recipe to any newbies. Happy Cooking!
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Very good recipe you have there! Ingredients are not completely authentic, but they are close enough. The main ingredient, the blood, makes or breaks this dish. I have tried frozen pork blood they sell in some grocery stores. This is fine, but it will affect texture and somewhat the taste. I was fortunate to ask my butcher for fresh pork blood. "Fresh pork blood? What do you need that for?" he would say. And I would explain that it is for a Filipino dish, similar to that of blood pudding. Anyway, if your butcher at a meat market does slaughter their own pork, they may be able to sell you fresh blood. It is very important to stir in about 1 cup of vinegar with the fresh blood! This will prevent any coagulation, which is key in this dish. Otherwise, you will have clumps of coagulated blood in the sauce. With fresh blood, sauce is nice and smooth. =) Technically, this dish incorporates pork innards, like small intestines or liver. I make mine with pork intestines. I've never used chicken stock. Water is fine. Nice use of jalapenos! That's the closest pepper to the original. Very good explanation of the dish. Yes, this is usually called, "Chocolate Meat" at many parties. That's how I was introduced to this dish when I was young.
RECIPE SUBMITTED BY
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
Hi my name is Pearl and I'm a foodaholic!
I was spoiled with home-cooked meals when I lived with my parents, so I never really had to cook much. Since moving out on my own, I would say I've become more of a novice cook. I absolutely love finding new recipes to try and am constantly on Zaar.