One of the food I miss most from the Philippines is the DINUGUAN. It is pork cooked in vinegar and pig’s blood.
As much as it is delicious, it is quite contentious to eat this for religious reasons. Just a few weeks ago I got a message from a pastor from Iglesia Ni Cristo in ‘Facebook which says that the Bible forbids the eating of blood.
So I did google it to find out if it is really true but the conclusion was that it is ok to eat blood. The reason of not eating it is just a matter of respecting those who do not want to eat bloody recipes. 🙂
I have cooked dinuguan here in London a couple of times now, I use the black pudding sausage and plenty of vinegar. It was good. It tasted authentic, if I say so myself.
Dinuguan (Bloodied Pork)
Ingredients
1 lb pork loin or pork belly, cut into bite size pieces
1 cup vinegar (red wine or cider vinegar; or sukang Iloco)
2-4 pieces long green finger peppers
1 large onion, chopped finely
1 tbsp garlic, minced
1 tbsp cooking oil
1 cup water
10 oz pork blood or 1 black pudding sausage, chopped in to small pieces
Method of Preparation:
Sauté the garlic and onion in a large sauce pan.
Add the pork and sauté for about 5 mins or until golden all over.
Add the water, turn up the heat and bring to a boil.
Turn down the heat and simmer until the water is almost gone; by this time the meat should have softened.
Add the pork blood.
if you are rather squeamish, like moi, instead of the pork blood, add the solidified version in the form of a sausage, chopped with 10 oz of hot water,
Let this simmer for 10 minutes, the black pudding should be a more liquid consistency at this time.
Add the vinegar, don’t stir.
Simmer for 10 minutes.
Add the long green finger pepper and simmer for 5 minutes. This type of chilli is not usually too spicy but it will have enough heat to tickle the taste buds.
Serve hot with plenty of freshly boiled rice for lunch or supper. It can also be served as an afternoon snack with some white puto.
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