Let us embark on a culinary journey to create a tasty and true dinuguan with the creaminess of coconut milk (gata) and influenced by Kapampangan culinary heritage. This recipe combines the best attributes of popular renditions, like Panlasang Pinoy's approaches and the homey taste of Goldilocks' dinuguan, but makes it relatively straightforward like a Simpol dish. We will also ensure that we utilize "laman loob" (pork offal) in order to truly experience it, providing you with possibly the best dinuguan you've ever tasted!
Dinuguan Recipe Ingredients:
- 1 kg pork belly and/or pork offal (intestines, heart, lungs), cleaned well and cubed into 1-inch pieces
- 2 cups (fresh or instant) pork blood (or 2 packets powdered pork blood dissolved in 2 cups water)
- 2 cups thick coconut milk (gata)
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 2-3 long green chili peppers (siling haba), sliced according to your desired spiciness level
- 2 tablespoons fish sauce (patis)
- 1/2 cup vinegar (cane or white)
- 1 tablespoon sugar (optional, to balance the flavors)
- 2 tablespoons cooking oil
- Water, as needed
- Salt and pepper, to taste
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Step 1: Sauté the Aromatics
We will begin by sautéing the aromatic ingredients that form the base of our dinuguan. Heat the cooking oil in a large pot or deep pan over medium heat. Add the chopped onions and sauté until they become translucent. Then, add the minced garlic and cook until fragrant, being careful not to burn it.
💡 Tip: Use a heavy-bottom pan to avoid burning the garlic and ensure even browning.
Step 2: Add and Brown the Pork
Now add the pork belly and/or cubed offal to the pot. Increase the heat slightly and sear the pork, stirring occasionally, until it's lightly browned all around. This adds a deeper flavor to the dish.
Step 3: Introduce Flavor and Tenderness
Now, add the fish sauce and vinegar. Heat the mixture to a gentle boil without stirring for about 5-7 minutes. This allows the vinegar to cook nicely and soften the pork.
Step 4: Add Water and Simmer
Add sufficient water to cover the pork only. Bring to a boil, then simmer over low heat with the lid on until the pork is very tender. This will take approximately 45 minutes to 1.5 hours, depending on the cut of pork and offal. Monitor occasionally and top up with more water if needed to keep the pork covered.
Step 5: Add the Pork Blood and Coconut Milk
After cooking the pork, add the fresh pork blood (or the dissolved powdered blood in water) and the creamy coconut milk (gata). Stir constantly to prevent the blood from becoming grainy. Do not allow the mixture to boil vigorously after adding the blood.
Step 6: Add Chili Peppers and Season
Add the sliced long green chili peppers to the dinuguan. Simmer slowly, stirring occasionally, for another 15-20 minutes, or until the sauce has attained the desired thickness. Season with salt and pepper to taste. To counteract the richness and the tartness, if you prefer a hint of sweetness, you can add the optional sugar now.
Step 7: Serve and Enjoy!
Your delicious Kapampangan-style dinuguan with gata is now ready to serve! Pour the hot dinuguan over steaming rice. Dinuguan is also served with puto (steamed rice cakes) or kutsinta (sticky rice cakes) for a good contrast in texture and taste.
Answers to Your Questions:
What are the ingredients of dinuguan?
The main ingredients of dinuguan are pork (often pork belly and/or offal), pork blood, onions, garlic, vinegar, and spices such as fish sauce, salt, and pepper. Chili peppers are added to most versions. We've added coconut milk (gata) to this recipe for extra richness.
What constitutes dinuguan?
Dinuguan is typically composed of fresh pork blood. Powdered pork blood is sometimes used as a more convenient option, which needs to be dissolved in water.
What is the appropriate pork cut to use for dinuguan?
While pork belly is a favorite due to its fat content and flavor, using a combination of pork belly and pork offal (laman loob), like intestines, heart, and lungs, is very traditional and adds distinct texture and flavor to the dish.
What becomes of the blood of pork when it is combined with vinegar? Vinegar keeps the blood of pork from clotting too quickly when it is added to the hot stew. Vinegar also provides the dinuguan with its characteristic sour flavor.
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