Today I am taking you to the Philippines with this exotic dish… dinuguan. What is it? It’s pork blood stew. A lot of foreigners will think this dish is unusual, due to the pork blood, however a lot of different countries use blood as one of their delicacies, such as Europe’s blood sausage and Greece’s black soup. If you’re adventurous and have a pallette for savory and spicy, why not give this dish a try.. you will love it =).

I went over to visit my friend Pam and her husband decided to share his wonderful recipe with us.  I hope you enjoy it!

Ingredients:

• 1 1/2 lbs of pork butt diced – bite sized pieces
• 1 1/4 cup of prepared beef or pork blood (liquid version- usually sold in a tub)
• 2 cups of water
• 1 cup of cane vinegar
• 3-4 tbs of Patis (Filipino brand- fish sauce)
• 1 tbs of minced garlic
• 1 medium onion diced
• 1 bay leaf
• as many chili pepper as you want – depending on your spice level
• salt and pepper
• Optional: 1 tbs sugar

Directions:

1.  Heat up oil and saute onions and garlic until fragrant. Season with salt and pepper.
2. Add the pork and the water and simmer until the pork is tender.
3. Add the bay leaf, patis, and vinegar bring back to a boil.
4. Reduce to medium heat and add the chili peppers and the blood.
5. Stir and cook until blood is cooked through. You will know it’s cooked through when you don’t see any “redness”. The blood will turn into a rich dark brown color. (About 20 minutes).
6. Season with salt and pepper if needed. Optional step- add some sugar to balance out the savory, tart, and spicy flavor.
7. Serve with white rice or rice steamed sweet rice cake (Puto).