Difference between revisions of "Dinuguan"
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| − | + | | [[Cuisine of the Philippines|Cuisine of the Philippines]] | |
{{recipesummary|Stew recipes|10|2 hours|2}} | {{recipesummary|Stew recipes|10|2 hours|2}} | ||
| − | '''Dinuguan''' (Pork Blood Stew) or '''Dinardaraan''' in Ilocano is a [[ | + | '''Dinuguan''' (Pork Blood Stew) or '''Dinardaraan''' in Ilocano is a [[Cuisine of the Philippines|Filipino]] dish usually made from the blood, entrails and meat of a pig. It is sometimes known as "[[chocolate|chocolate]] meat" as the stew has a thick chocolate-like color and consistency. The name "dinuguan" is derived from the Filipino word "dugo", meaning blood. Likewise, in Ilocano, "dinardaraan" is derived from the from "dara", meaning blood. Dinuguan has more liquid, while dinardaraan is drier. |
==Ingredients== | ==Ingredients== | ||
| − | *3 [[ | + | *3 [[cup|cup]]s (700g) cubed boneless [[pork|pork]] butt with fat (½-inch cubes) |
| − | *3 [[ | + | *3 [[tablespoon|tablespoon]]s [[Lard|lard]] or [[Peanut Oil|peanut oil]] |
| − | *½ cup (120ml) [[ | + | *½ cup (120ml) [[Vinegar|vinegar]] mixed with 1 cup (240ml) [[Water|water]] and 1 tablespoon [[Salt|salt]] |
| − | *1 medium-sized yellow [[ | + | *1 medium-sized yellow [[onion|onion]], peeled and sliced |
| − | *1½ cups (360ml) [[ | + | *1½ cups (360ml) [[pork|pork blood]] (Ideally from [[cuisine of Vietnam|Vietnamese]], Filipino or Western European markets) |
| − | *3 cloves [[ | + | *3 cloves [[garlic|garlic]], peeled and crushed |
| − | *2 hot [[ | + | *2 hot [[Jalapeño|jalapeño peppers]], seeded and chopped |
== Preparation == | == Preparation == | ||
| − | #Place the pork in a 4-quart (560ml) covered stove-top [[ | + | #Place the pork in a 4-quart (560ml) covered stove-top [[Casserole|casserole dish]] and add the vinegar mixture. Bring to a [[Boil|boil]] and reduce the heat. |
#Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn't dry out. Add more water if necessary. | #Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn't dry out. Add more water if necessary. | ||
| − | # Heat a [[ | + | # Heat a [[Frying Pan|frying pan]] and add the lard or oil. |
| − | # When the oil is hot enough, [[ | + | # When the oil is hot enough, [[Sautéing|sauté]] the onion and garlic until the onion appears translucent. Remove from heat. |
#Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes. | #Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes. | ||
| − | #[[ | + | #[[Purée|Purée]] the pork blood in a [[Food Processor|food processor]]. |
#Add the blood to the pork gradually while stirring the mixture. Bring to a boil. | #Add the blood to the pork gradually while stirring the mixture. Bring to a boil. | ||
| − | #Add the chopped pepper and [[ | + | #Add the chopped pepper and [[Simmering|simmer]] uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot. |
| − | This is most often served over [[ | + | This is most often served over [[rice|rice]] or puto (sweet steamed rice [[muffin|muffins]]). |
| − | [[Category:Filipino | + | [[Category:Filipino cuisine]] |
| − | [[Category:Stew | + | |
| − | [[Category:Pork | + | [[Category:Stew Recipes|{{PAGENAME}}]] |
| + | [[Category:Pork Recipes|{{PAGENAME}}]] | ||
[[Category:Recipes with metric units|{{PAGENAME}}]] | [[Category:Recipes with metric units|{{PAGENAME}}]] | ||
Latest revision as of 18:21, 30 May 2012
| Cuisine of the Philippines
| Dinuguan | |
|---|---|
| Category: | Stew recipes |
| Servings: | 10 |
| Time: | 2 hours |
| Difficulty: |  |
Dinuguan (Pork Blood Stew) or Dinardaraan in Ilocano is a Filipino dish usually made from the blood, entrails and meat of a pig. It is sometimes known as "chocolate meat" as the stew has a thick chocolate-like color and consistency. The name "dinuguan" is derived from the Filipino word "dugo", meaning blood. Likewise, in Ilocano, "dinardaraan" is derived from the from "dara", meaning blood. Dinuguan has more liquid, while dinardaraan is drier.
Ingredients
- 3 cups (700g) cubed boneless pork butt with fat (½-inch cubes)
- 3 tablespoons lard or peanut oil
- ½ cup (120ml) vinegar mixed with 1 cup (240ml) water and 1 tablespoon salt
- 1 medium-sized yellow onion, peeled and sliced
- 1½ cups (360ml) pork blood (Ideally from Vietnamese, Filipino or Western European markets)
- 3 cloves garlic, peeled and crushed
- 2 hot jalapeño peppers, seeded and chopped
Preparation
- Place the pork in a 4-quart (560ml) covered stove-top casserole dish and add the vinegar mixture. Bring to a boil and reduce the heat.
- Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn't dry out. Add more water if necessary.
- Heat a frying pan and add the lard or oil.
- When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat.
- Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.
- Purée the pork blood in a food processor.
- Add the blood to the pork gradually while stirring the mixture. Bring to a boil.
- Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot.
This is most often served over rice or puto (sweet steamed rice muffins).
