Dinuguan

    Dinuguan, often called chocolate meat, is a flavorful dish made with diced pork, pork blood, and various spices. The pork is cooked with onions and garlic, then mixed with pork blood. Sometimes, parts like the small and large intestines and other internal organs are included. This traditional Filipino pork stew is rich, full of taste, and is great as a main meal with steamed rice or as a snack alongside puto.

Ingredients:

1. 1 kg pork blood

2. 1 kg pork shoulder, cut into 1-inch cubes

3. 1 large onion, chopped

4. 2 cloves garlic, minced

5. 1/2 cup chili peppers (such as siling labuyo or bird's eye chili), chopped

6. 1/4 cup vinegar

7. 1/4 cup patis (fish sauce)

8. Salt and pepper to taste

Procedure: 

1. Saute Aromatics: In a large pot, saute the onion and garlic in a bit of oil until fragrant.

2. Add Pork: Add the pork and cook until browned on all sides.

3. Add Blood:  Stir in the pork blood, vinegar, and patis. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the pork is tender.

4. Add Chili:  Add the chili peppers and simmer for another 5-10 minutes.

5. Season: Season with salt and pepper to taste.

6. Serve: Serve hot with rice.

Rating:

⭐⭐⭐⭐⭐- It tastes so good because of its bold flavors. The richness of the pork blood mixed with the spice from the chili peppers makes it even better.