Last October 7 I did my first guest blog post at Miss Tam Chiak it was a pleasure to be invited by Maureen and this was my blog post, a dish not for the faint hearted. If my dinakdakan post did freaked you out or if you don’t like any offal at all well do not read further, you have been warned as this dish will turn off a lot of people of specially the ones who are not the food adventurous type.
Now for those who are interested then this dish is a pork blood stew, yes the sauce is made out of pork’s blood. This is your chance to be like Eric, Bill or Sookie of True Blood even just for a while during lunch or dinner. If that still is not alarming to you then you can still read further, I just want to share everything about Philippine cuisine with no holds barred, though I don’t really crave for this type of dish I still want to share it with you guys this was also the first time I cooked this in New Zealand.
Dinuguan, pork blood stew, blood pudding stew or chocolate meat is another popular Filipino dish made out of different offal’s like lungs, kidneys, intestines, ears, heart and snout cooked in a pig’s blood flavoured with vinegar or tamarind. Dinuguan came from the Tagalog word “dugo” which means blood. Though its a very uncommon ingredient to use, this is not just consumed in the Philippines and in fact there other countries that use blood in their cuisine like the Polish’s Czernina which is made out of duck blood, the Swedish Svartsoppa which is made out of goose blood and the ever popular British Black Pudding. Very unusual to some but this dish is very popular in the Philippines and most of the Filipino themed restaurants serve this type of stew usually served with a rice cake called puto.
For this dish I won’t be using offal and will be using pork belly instead, I guess blood alone is too hard-core for some to take. Are you brave enough to try this one out?
700g pork belly, sliced into small cubes
150g pork liver, pureed
1 1/2 cups pigs’ blood
2 cups water
6 green finger chillies
1 whole garlic, minced
1/2 thumb sized ginger, minced
1 large onions, finely chopped
1 packet sinigang mix or 1/2 cup vinegar
freshly ground pepper
Note: Using vinegar will yield a smooth textured gravy as vinegar prevents coagulating the blood. If your using tamarind blood will be coagulated and have a grainy texture so simmer them slowly. I love using tamarind as it yields a better taste than vinegar which tends to overpower.
2 cups rice flour
1 tbsp baking powder
3/4 cups sugar
1 1/2 cups coconut milk
2/3 cup water
pinch of salt
1. In a pot add oil then brown pork pieces.
2. Add garlic, onion and ginger and cook until onions turn soft.
3. Add the chillies, sinigang mix and 1 cup of water, bring to a boil then simmer for 30 minutes.
4. Add pork blood, pork liver and the remaining water, slowly simmer for 10 minutes.
5. Season with salt and freshly ground black pepper.
1. Sift together flour, salt, sugar, and baking powder.
2. Add milk and water then mix until it forms a smooth batter.
3. Place in moulds or if you don’t have puto moulds place it on small cups, fill up to 2/3 full then steam for 20 minutes.