Pork Dinuguan

Ingredients

Measure and prepare everything before you begin cooking.

• 750 g pork shoulder, cut into small cubes
• 250 ml fresh food-grade pork blood
• 2 tbsp neutral cooking oil
• 1 medium onion, finely chopped
• 6 garlic cloves, minced
• 30 g fresh ginger, cut into thin strips
• 1½ cups pork stock
• ½ cup cane vinegar, divided
• 2 tbsp fish sauce
• 2 bay leaves
• 2 long green chillies
• 1 tsp brown sugar, optional
• ¾ tsp fine salt, or to taste
• ½ tsp freshly ground black pepper

Instructions

1. 1

   Use only fresh food-grade pork blood kept properly chilled. Stir 2 tablespoons of the vinegar into the blood to discourage clotting, then strain it through a fine sieve and keep it refrigerated until needed.

2. 2

   Heat the oil in a heavy pot over medium-high heat. Season the pork with ¼ teaspoon salt and half the black pepper, then brown it in batches for 5–6 minutes. Transfer to a plate.

3. 3

   Lower the heat to medium. Cook the onion and ginger for 3 minutes, add the garlic for 30 seconds, then return the pork. Add the stock, fish sauce and bay leaves.

4. 4

   Bring to a boil, lower the heat, cover and simmer for 35–45 minutes until the pork is tender. Add a little hot water if the pot becomes dry.

5. 5

   Pour in the remaining vinegar and do not stir for 2 minutes; allowing it to boil first softens its raw edge. Stir, add the green chillies and simmer uncovered for 5 minutes.

6. 6

   Lower the heat. Whisk the strained blood, then pour it in gradually while stirring continuously. Keep the stew at a gentle simmer—never a violent boil—for 10–15 minutes until it is smooth, dark and thick enough to coat a spoon.

7. 7

   Taste only once the blood is thoroughly cooked. Add the remaining salt and pepper, then optional sugar if the vinegar is too sharp. Remove the bay leaves and serve hot with rice or puto.