Pork Dinuguan with Gata Recipe (Bicolano’s Delicacy)

Dinuguan is an authentic Filipino recipe.It is a stew made from pig’s blood and meat.Those who are not familiar with the recipe would find this food not appealing because of the pig’s blood, but this recipe is really delicious. And if you’re a filipino, Dinuguan is always paired with Puto! There are variations in preparing for this dish, bicolanos use coconut milk to make Dinuguan recipe more delicious.

RECIPE #1

INGREDIENTS

• 1 kilo pork belly (chopped in small cubes)
• 2 cups pork blood
• 3 cups coconut milk
• 1/2 cup vinegar
• 5 pcs bay leaf
• 5 cloves garlic (minced)
• 1 onion (chopped)
• 3 pcs green finger chilis (siling haba)
• 1 tbsp sugar
• ground pepper,to taste
• salt (to taste)
• 2 tbsp cooking oil
• 1/2 cup water
• 3 tbsp calamansi juice

INSTRUCTIONS

1. Add calamansi juice and about a 1/2 tsp of salt to the meat. Mix well.
2. Use a strainer for the pig’s blood to remove clots. (discard the clots). Set aside the blood in a bowl.
3. In a pan, saute onions and garlic in oil over medium heat. Add pork meat, saute for about 3 minutes.
4. Cover and let meat cook for about 10 minutes, or until water is almost dry.
   Then add the coconut milk, vinegar, ground pepper, bay leaf. Cover and let boil for about 5 minutes.
5. Slowly stir in the pork blood. Continuously stir while you pour in the blood to avoid curdling.
6. Let boil. Season with salt and pepper.Then cover and cook for about 10 minutes more.
   This is good for about 10 persons. You may serve this with “puto” or rice cakes.
   Enjoy!

RECIPE #2

INGREDIENTS

• 2 cups gata ng niyog
• 1 kl pork meat and intestines (cut into small slices)
• 3 to 4 cups pork blood.
• 4 cloves minced garlic
• 1 chopped onion
• 1 minced ginger
• 3 long green hot pepper
• 6 tbsp vinegar
• 2 pcs bay leaves
• 1 green papaya/sayote (cut into cubes) *optional
• salt and ground pepper

INSTRUCTIONS

1. In bowl,mix together pork blood and coconut milk, and vinegar.
2. In a pot, saute garlic,ginger,onion.add pork meat in oil until cooked.
3. Add green papaya/sayote.
4. Put bay leaves.
5. Add blood mixture and simmer for about 5 minutes.
6. Season with salt and ground pepper according to taste.
7. Put low heat and let simmer for another 3 minutes.
8. Add green hot pepper just before serving.

Enjoy!

Credits to: m.facebook.com/Sarap-Rasa-Pinas