"Diniguan" as how Chabacanos pronounce it or Dinuguan is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili, and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood".
1 kilo pork meat, ear, intestine, or combinations
1 cup pig blood
1/4 cup water
2 cups of chicken stock or water
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
1/2 cup vinegar
3 tablespoons patis (fish sauce)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
In a pot, boil pork until tender and remove scum that rises to the surface. Cut into desired sizes. Save the broth.
In a casserole, sauté garlic, and onion. Add pork and spice with salt. Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown.Add in vinegar and bring up to a boil without stirring.
Lower heat and allow simmering uncovered until most of the liquid has evaporated.
Add in stock and allow simmering for 5 minutes.
Add in blood, sugar and long green peppers.
Cook for until consistency thickens, stirring occasionally to avoid curdling. Serve hot.
Best paired with : Puto
Note: If ever you come to Cavite City and want to taste diniguan you can visit Andrea's Pancit Malabon wherein dinuguan is one of their specialty served everyday ^_^