Pork Dinuguan Recipe
It’s Philippine Independence Month! As we celebrate Araw ng Kalayaan this month, we will be showcasing our Filipino dish that naturally flaunts our native and exemplary local cuisine.
A native stew in the Philippines, Pork Diniguan is popular because of its distinct main ingredient, which is pork blood. This Filipino dish has an exquisite taste of pig’s blood, spices, and pork, and is usually served with puto or hot rice.
Ingredients:
910 grams of E&L Pork Liempo, cut into ½-inch strips
295ml of pork blood
1 tbsp. of canola oil
4 cloves of garlic, minced
1 onion, chopped
1 cup of vinegar
1 thumb-size ginger
1 tbsp. of fish sauce
1 cup of water
1 tbsp. of brown sugar
2 finger chilies
salt and pepper to taste
Directions:
- Mix the 2 tablespoons of vinegar in the pork blood.
- Heat oil over medium heat. Sauté onions, garlic, and ginger until softened. Add the E&L Pork Belly and cook until slightly browned.
- Add fish sauce and some vinegar and cook for 5 more minutes. Add water and bring to a boil for about 15 to 20 minutes.
- Pour in the pork blood and stir occasionally, preventing lumps. Add brown sugar then chili fingers. Let the pork blood mixture for about 10 more minutes.
- Season with salt and pepper. Serve hot with rice or puto.
Shop our E&L Pork Liempo for only P240/500g here. Order meat online now at shop.enlfood.com! For more nutrition, recipes, food preparation, and wellness tips, check out our E&L website here: https://shop.enlfood.com/blogs/recipe