dih nuh goo AHN
Blood stew, my family always told the younger folk that it was "chocolate meat" to keep them from getting squeamish. Quite possibly one of the most infamous "odd" recipes out of the Philippines, along with the aforementioned bile soup and 21 day old fermented duck fetus (balut). I've only relatively recently acquired a taste for it. The initial taste is very familiar to anyone who has had adobo, in fact, it's basically adobo with pork blood and chilies. It's mostly the mid-taste (is that a "thing," I feel like it should be) and aftertaste that are acquired. The former is a dense pork richness that is surprising at first, then easily acquired, the latter, a metallic tang that can most closely be described (to me at least) as the taste you get after you suck on a papercut. You can make it with just pork meat, bypassing the offal, but you know, if you're gonna eat blood, you might as well go all the way. This dish is sure to piss off your girlfriend's Jehovah's Witness parents. (true story, my g/f is an ex-JW and this dish is infamous in their circles)
1 lb pork (butt or belly), cut into bite sized pieces 1/2 lb pork "parts" (ears, intestines (cleaned thoroughly), heart, liver, kidneys) (optional)
1.5 cups pork blood
1 bay leaf
3 cloves garlic, minced
1 small onion, minced
1 med-large tomato, chopped (optional)
Chili peppers, to taste, whole. you can use the finger peppers mentioned in the OP or something else, my mom likes to use jalapeños, whole, with slits cut in em.
1/2-3/4 cup vinegar
2 cups pork or chicken stock or water
Patis to taste
1 tsp Aji-no-moto or equivalent MSG product (optional)
In a pot add oil or lard, brown pork, brown garlic and saute onions and tomatoes, if used. Some recipes don't call for it, some do, my mom uses it, let's call it a variation. Add vinegar, bay leaf, MSG, and stock/water to cover. Also add pork parts if using. Simmer until tender and allow water to slowly evaporate. Add more if the pork is still tough and the pot is dry. Pour pork blood into a bowl, break up coagulated blood into bits. When there is just a little bit of water left, add pork blood a bit at a time while stirring. Cover and simmer for 10 minutes more. Add chili pepper, and patis to taste. Serve with rice or plain puto, preferably puto. The sweet, light puto is the perfect compliment to the rich dinuguan.
Some people use sampalok as souring agent, I'm used to vinegar. I've heard you can add 1.5 tbsp of brown sugar, but I've never tried it, though it sounds like it would make striking the balance between sour and porky bloodiness a little easier. There's also something called dinuguang bicol which has coconut milk and is spicier. Some people also add a bit of oregano, but I've never had it with it, and it sounds kind of weird to me.
Edit: HOLY SHIT. My head just about exploded when I saw this:
Crispy Dinuguan Recipe:
- Cooked Lechon Kawali (see link) Gravity84 note: made elsewhere on the wiki, make the deep fried method
- 1/4 kilo minced pork liver
- 2/3 cup native vinegar
- 1 large onion, chopped
- 1/2 teaspoon crushed peppercorn
- 1 small garlic, minced
- 1/2 cup pork blood (refrigerate until ready to use)
- 1 1/2 cups water
- 2 teaspoon sugar
- 1 tablespoon patis
- 2 large hot peppers (siling haba not labuyo)
- salt to taste
1. Chop coagulated blood. Mince the liver and season with a little salt. Set aside separately.
2. Mix vinegar, onion, pepper, and pork blood all together in a sauce pan. Blend well and bring to a boil.
3. As soon as the mixture is boiling, add water, sugar and patis.
4. Drop in the minced liver and hot peppers to the mixture. Simmer for 5 more minutes then add the Lechon Kawali. Mix just enough to coat the Lechon Kawali pieces. Don’t overcook or the crispiness will be gone.
5. Add salt to taste but this is optional. Remember the Lechon Kawali is already salty and may make the dinuguan even saltier.
Yeah, that's braised then deep fried pork belly, coated in a dinuguan sauce.