Dinardaraan (Dinuguan) / Pork Blood Stew

Dinuguan (dinardaraan in Ilocano) or blood stew is a popular dish in the Philippines in which the major ingredient is animal blood, and meat and / or innards and entrails. The name dinuguan come from the word dugo which is the Filipino word for blood that is also called as dara in Ilocano. This dish may seem to be appalling and distasteful specially to the squeamish or may even be repulsive and offensive to other people due to cultural or religious beliefs, but for the Filipinos, this is one tasty dish that is a must-try for foreigners.

Dinuguan (Dinar-daraan). Unlike the Tagalog soggy dinuguan, Ilocano version was dried. I love how it taste differently from the one I was accustomed.

Ingredients:

Pork meat (Kasim or belly) - 500 g
Pig's Sweet Intestines - 500 g.
Pig's Blood - 500 ml or more
Cane Vinegar - 7 tbsp
Fish Sauce - 2 tbsp
Sea Salt - 2 tbsp
Ground Black Pepper
Magi Magic Sarap - 2 tsp
Green Chili
Red Onions, diced - 2 medium
Garlic, crushed and chopped - 5 cloves
Water enough to cover the meat

Cooking Procedure:

1. Strain the blood and mash any coagulated blood. Add the vinegar to the blood and mix it well
2. Heat the oil in a pan and sauté garlic until it almost turns brown, add the onion, then the meat. Pan fry it until the liquid and oils from the meat comes out. Transfer the meat into a pressure cooker. Add the water and bring to a boil under pressure for at least 20 minutes. Release pressure from the cooker and open lid.
3. Add the blood and the seasonings and let it simmer until most of the liquids have evaporated.
4. Add the green chili and simmer for another 2 minutes.

You can serve it with rice for dinner or steamed rice cakes (puto) for snack. Pictures, texts and recipes were taken from Fresha-licious

Posted in: Ilocano