We already had our Pork Belly Adobo and Pork Belly Binagoongan. Now it’s time for Pork Belly Dinuguan!
While the name somehow brings horror, same with its color, today’s specialty is rather yummy than horrific. Bloody stew is the dish we love to scrape to the last bit, and that said, we’re bloody creamy excited to share with you how this is cooked. Is the apron ready? Let’s do this!
Background
The first record of blood soup, melas zomos, was in Greece and was loved by the ancient Spartans. It was made from pig’s blood, which is also true to our dish today, added with some pork cubes and vinegar. Really similar to our version of Dinuguan here in the Philippines! In Mexican cuisine, they also have the same dish, and this was derived from Spanish cooking.
Just so interesting how distant countries had almost the same dish as ours, and now, it is enjoyed by everyone across borders and nationalities!
How can I balance the taste of my Dinuguan sa Gata?
It may be off to say, but adding a bit of sugar helps adjust and tame the flavor. It balances the sweetness, spiciness, and creaminess of the dish!
Before pouring the pork blood, how would I know that the pork cubes are ready?
It is important that we give a close look at our pork belly before adding the pork blood to the mixture. Take your time in cooking, stirring the pork belly. Wait until it is brown in color and tender enough. If you need a little water to boil the pork cubes, you may do so, too.
Cooking Tips
- If you love adventure in your sense of taste, here’s a tip for you! We are use vinegar in our Dinuguan sa Gata, but actually, you can try using tomatoes or tamarind to achieve the sour taste of your blood stew. (You may add a tablespoon or two of vinegar if you must.)
- Another vinegar tip! After you’ve added vinegar, leave the pot uncovered to lessen its strong taste. You can cover the pot (if preferred) after 3-5 minutes.
Getting you hungry, let’s get cooking!
Ready for a full stomach after all the cooking! Now, if you prefer visuals in instructions check out the video below:
| PREP TIME | COOK TIME | TOTAL TIME | COURSE | CUISINE |
| 30 mins | 30 min | 1 hr | Main Course | Filipino |
- Crushed garlic
- Sliced onion
- Bay leaves
- Potato
- Pepper
- Salt
- Coconut milk
- Knorr Pork Broth Cube
- Pork blood
- Vinegar
- Pork Belly (cut into cubes)
- Red chili
- Heat oil in a pan. Sauté garlic, then add onion.
- Over medium flame, add bite-sized pork meat in bite in the pan.
- Add bay leaves and pepper. Mix them altogether in the pan.
- Add salt.
- Pour the pork blood and vinegar.
- Add the coconut milk from the can.
- Continuously mix and let this cook for about 5 minutes.
- Add water. Wait until it boils.
- Add vinegar and salt to balance the taste.
- Add the whole red chilies. Let it simmer for 10 minutes.
- Transfer to a serving plate, and dig in!
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