DINUGUAN RECIPE KAPAMPANGAN

DINUGUAN RECIPE KAPAMPANGAN STYLE. Hey, guys!  I am going to share with you this Dinuguan recipe which we brought for a potluck party.  In the Philippines, there are several versions on how to make Dinuguan. There is Visayan version, Ilokano version, Goldilocks dinuguan version and the Dinuguan Kapampangan version. Honestly, I do not see any differences among these regional versions, but I will be biased with the Dinuguan Kapampangan version because it is the recipe which my husband learned from his mom, who is Kapampangan.

WHAT IS DINUGUAN RECIPE KAPAMPANGAN?

Before I will talk more, Dinuguan was derived from the root word “dugo” which means blood. This is a kind of Filipino stew so famous and rampant that I have eaten it since I was in a baby. Imagine me eating Dinuguan as my first solid food. It is that rampant and famous meal which is sold in every small and big Philippine restaurants.

Dinuguan uses pork meat, intestines and  pig blood as  ingredients. It may sound unusual, but Dinuguan is almost similar to Europe’s blood sausage.

Dinuguan Kapampangan style is simply just Dinuguan or Pork blood stew cooked by the good cook/people who live in Pampanga region in the Philippines. To me, Dinuguan Kapampanga style  is similar to other Dinuguan recipe in the other Philippine island, which uses pork meat, pig offal, intestine and pig blood as the main ingredient.  I think the only difference in this Kapampangan style Dinuguan, is that the meat is marinated with fish sauce before cooking and the vinegar is mixed with the blood right after it is added into the browned meat. My husband who is a Kapampangan cook our Dinuguan in large batch and I put it separately in a container to freeze them.

When you look at the picture below, you can see Puto Cheese beside the Dinuguan. It is because Puto Cheese is a well- loved pair when you eat Dinuguan. You dip the Puto cheese in the Dinuguan soup and take your big bite.

HOW TO MAKE DINUGUAN

• Boil the large intestine for one hour. Slice and wash again.
• Marinate pork with 1/2 cup of fish sauce. I used Rufina patis.
• In a large size cooking pot, heat oil and then saute garlic until light brown.
• Add in onion and saute until transparent.
• Add the marinated pork shoulder, and cook over low heat until all of the water has evaporated.
• When ready, Anaheim pepper and prepared large intestine, and add the pork blood. Whisk the blood quickly. And let it simmer in medium heat for 45 minutes. Continue to simmer until the pork blood changes to brown color. Add the vinegar. This time, don’t mix, just gently cut through the ingredients with your ladle. Cook for additional 30 minutes after boiling.
• Adjust taste by adding fish sauce and vinegar. Season according to your taste.

INGREDIENTS

• 3 pounds boneless pork shoulder cut in strips
• 10 cloves garlic finely chopped
• 4 piece 4 inch size Anaheim Pepper
• 3 pieces of dry bay leaves, optional
• 5 cups pork blood
• 1 cup vinegar add more if needed
• 1 large onion chopped ( around .340 lbs)
• 1 tablespoon cooking oil
• more FISH SAUCE ONLY IF NEEDED

WHAT I LOVE ABOUT THIS DINUGUAN RECIPE KAPAMPANGAN STYLE:

1. It is seriously really delicious. No blood smell at all. The smell was desensitized by the vinegar.
2. Makes me feel “cool” and adventurous as not all people really tried eating Pork blood Stew.
3. Freezable. You can make a large batch and save it for later.

How do you Store?

• I often make a huge batch of this and I separate them in a smaller ziplock and freeze.
• You can also place it in the fridge for three days.
• Reheat in the microwave for one minute.

DINUGUAN RECIPE KAPAMPANGAN

FILIPINO PORK BLOOD STEW (DINUGUAN ) is a famous cultural food from the Philippines that you need to know or even try.

4.80 from 5 votes

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Course: Main

Cuisine: FILIPINO

Keyword: dinuguan recipe, filipino dinuguan recipe

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Servings: 10

Author: Shobee

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Ingredients

• 3 lbs boneless pork shoulder cut in strips, bite size pieces
• 10 cloves garlic finely chopped
• 4 pieces 4 inch size Anaheim Pepper
• 3 pieces of dry bay leaves optional
• 1 cup vinegar add more if needed
• 1 large red onion chopped
• 2 pounds pork blood 5 cups
• 1 tablespoon cooking oil
• 1/2 cup fish sauce for marinade

Instructions

• Marinate pork with 1/2 cup of fish sauce. I used Rufina patis.
• In a large size cooking pot, heat oil and then sautee' garlic until light brown.
• Add in onion and sautee' until transparent.
• Add the marinated pork shoulder and cook in low heat. cover and cook until all of the liquid has evaporated. About thirty minutes.
• Add the Anaheim pepper, large intestine and pork blood and whisk right away to prevent coagulation. Cover and let it simmer in medium heat. Add the vinegar and bay leaves if using. After adding the vinegar, don't mix the ingredients. Just cut through the ingredients to incorporate the liquid.
• Cook in low heat for additional 45 minutes or until the color changes to brown.
• Adjust taste by adding fish sauce and vinegar. Season according to your taste.

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Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...