Mas Masarap Pala Kung May Kasamang Labong!

Описание: Pork Dinuguan is a rich, savory Filipino stew made from pork meat and/or offal (like snout, heart, kidneys) simmered in a thick, dark gravy of pig's blood, vinegar, garlic, and chili, giving it a tangy, savory, and slightly spicy flavor, often called "chocolate meat" due to its color, and traditionally served with steamed rice or puto (rice cakes). This version uses pork Butt or Shoulder which is called Kasim in Tagalog. The twist made was inspired by Ate Luisa Almendras, owner of Planet Pancit Restaurant in West Covina California. This is how they cook this dish in their province of Lucena City, Quezon Province.
This video shows how to make a version of pork blood soup:

Inspired by Ate Luisa Soriano’s Dinuguan (Planet Pancit in West Covina Ca)

Prep time: 10 minutes
Cooking time: 30 minutes
Yields: 6 servings with steamed rice

1 can bamboo shoots/or 1 lb fresh bamboo shoots, drained
4 tbsp cooking oil
2 lbs. lean pork, diced - Pork Shoulder/Butt
1 large yellow onion, peeled and diced small
5 cloves garlic, minced
1 tbsp ground pepper
1 tbsp fish sauce
2 tbsp soy sauce
2 tbsp sugar
2 pcs dried bay leaves
2 to 3 cups pork stock
1 to 2 cups pork blood added with half the ratio of vinegar (1/2 cup to 1 cup)
3 banana peppers
1 tbsp pork cube seasoning


Drain and wash and rinse bamboo shoots well using cold water for several times until brine taste disappears. Set aside.
Meanwhile, heat the cooking oil for a minute then add pork.
Stir and cook for 7 minutes until pork is brown and soft.
Add onion, stir and cook for 3 minutes until soft. Add garlic and cook for 30 seconds.
Add ground pepper, fish sauce, soy sauce, sugar, bay leaves and pork stock.
Stir and bring to a boil. Cook for 3 minutes over high heat.
Add pork cube/seasoning if using
Add pork blood mixed with palm vinegar.
Adjust heat to “medium to low” and cook for 20 minutes or longer until blood is cooked.
Add banana peppers.
Add bamboo shoots.
Stir a few times to evenly distribute the vinegar into the dish.
Cover and cook for 5 minutes using low heat.
Turn off heat.
Serve with steamed rice.