Dinuguan is a Filipino delicacy made of pork and pork blood. In Hawaii, it is often made when a pig is being slaughtered for a luau. The blood is collected with vinegar and parts of the pig such as intestines and other organ meat are added. My recipe uses pork but and pork belly, but feel free to add organ meats as well.
1 lb pork butt or pork belly, cut into 1-inch cubes
1 tablespoon canola oil
2 cloves garlic, thinly sliced
1 small onion, thinly sliced
1 small tomato, thinly sliced
1/2 cup white vinegar
1 cup water
2 teaspoons salt, more to taste
1 cup pork blood
1 to 2 Thai chilies
Brown pork in oil or its own fat in a pot over medium to high heat. Transfer the pork to a plate as they finish browning. Saute garlic, onions, and tomatoes until fragrant and softened, about 5 minutes. Place the pork back into the pot. Add vinegar, water, and salt but do not stir. Bring to a boil and simmer until pork is tender, about 15 to 20 minutes. Add blood while stirring the pot steadily to keep the blood from curdling. Add the chilies and bring to a boil. Simmer until stew has thickened, about five minutes. Add salt to taste.
1. Use equal parts pork butt and pork belly. The fat in the pork belly eliminates the need for canola oil and adds more flavor to the blood stew.
2. For the adventurous, in addition to pork butt and belly throw in some pork entrails like stomach, intestines, heart, and even the pig’s snout, cheeks, and ears. Just make sure your source of pork offal can be trusted.