Who knows....??

Question

..a good authentic recipe for Dinuguan??
If U do, please share Ur detailed recipe! :)

Answer 1

My mom makes great dinuguan, but she doesn't really follow a recipe.

Basically, she waters down 2 small tubs of pork of beef blood that you buy from an Asian grocery store (2 parts water, 2 parts blood). She uses any cut of pork (about 1.5 lb) and cuts it into 1 cm cubes. Sometimes she also minces pork liver and throws it in the mix. She sautes a few cloves of garlic (however many you want), some minced garlic (2-3 tbsp) and sometimes diced onions (1/2 an onion). Then, she boils the pork in the water until it is cooked (about 30 min). Then, she adds about 2/3 cup of vinegar and lowers the heat to simmer. After simmering for about 5 min, she adds the blood and cooks it until thick and brown; she also adds slices of a bell pepper (any or all colors). She seasons the dinuguan with salt, pepper, soy sauce, a pinch MSG, and a pinch of sugar to taste once the blood is brown.

I know this is kind of hard to follow, but it's really up to your taste buds! If you want it more sour, add more vinegar, etc! Experiment until you get the right combination. That's what you should always do with a recipe anyway! Good luck!

Answer 2

Dinuguan is a popular Filipino dish also known as pork blood stew, "chocolate meat", or "chocolate pudding". It is a savory stew of blood sausage and offal simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. The term dinuguan comes from the word dugo meaning "blood". It is recognisably thick and dark, hence the Westernized term "chocolate pudding". It is similar to the Singapore dish pig's organ soup, differing in that it does not contain vegetables and has a characteristically thick gravy. Due to the offal it is frequently considered an unusual or alarming dish to those in Western culture, though when you think about it, it is rather similar to European-style blood sausage, or British black pudding, only in a saucy stew form. It is often served with white rice or a Filipino rice caked called puto.

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 cholocate-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 (1/2-inch cubes)
3 tablespoons lard or peanut oil
1/2 cup (120ml) vinegar mixed with 1 cup (240ml) water and 1 tablespoon salt
1 medium-sized yellow onion, peeled and sliced
1 1/2 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

Procedure:
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).

Answer 3

Ingredients:
1/2 kilo pork (diced)
1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
1/2 cup vinegar
3 tablespoons patis (fish sauce)
2-cups stock
1-cup pig blood (frozen)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper

Direction:
1. In a pot, simmer pork for 30 minutes and remove scum
that rises to the surface. Keep stock.
2. In a casserole, heat oil and saute garlic and onion
for a minute.
3. Add in pork, pork liver, laurel leaves, patis, salt
& pepper and saute for another 5 minutes.
4. Add in vinegar and bring up to a boil without
stirring.
5. Lower heat and allow simmering uncovered until most of
the liquid has evaporated.
6. Add in stock and allow simmering for 5 minutes.
7. Add in blood, sugar and long green peppers.
8. Cook for 10 minutes more or until consistency
thickens, stirring occasionally to avoid
curdling.
9. Serve hot with puto.

Answer 4

Dinuguan (Blood Stew)
1 lb Pork, diced
2 tb Oil
2 Cloves garlic, minced
1 Onion, diced
1/4 lb Pork liver, diced
1/2 c Vinegar
2 tb Patis (fish sauce)
1 ts Salt
1/4 ts MSG (optional)
1 1/2 c Broth
1 c Frozen pigs blood
2 ts Sugar
3 Hot banana peppers
1/4 ts Oregano (optional)
1. Cover pork with water and simmer for 30 minutes. Remove from brot dice. Save 1-1/2 cups of broth.
2. In a 2-quart stainless steel or porcelain saucepan, heat oil and s garlic and onions for a few minutes. Add pork, liver, patis, salt and Saute for 5 minutes more.
3. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.
5. Add hot banana peppers and oregano and cook 5 minutes more. Serve
Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4
http://www.ichef.com/recipe.cfm?task=display&recipeid=86206&itemid=86550

Answer 5

try cooks.com

they have some recipies that come from almost every where

they even have printable versions =)