Add the pork belly and cheeks, and cook over high heat, stirring often, until the meat is no longer pink.
Pour in the vinegar. Stir.
Cook, uncovered, until the vinegar has been absorbed by the pork, and the pork has started to render fat.
Cook the pork in the mixture of cooking oil and rendered fat for a few minutes.
Add the garlic, shallots (or onion), ginger and chilies.
Season with fish sauce (or salt) and pepper. Stir.
Cook until the vegetables soften.
Pour in the blood (see notes after the recipe). Stir. Bring to the boil (the blood will turn from red to brown as it cooks).
Lower the heat, cover and simmer for an hour or until the pork is done.
The sauce will reduce and thicken as it cooks, don’t be tempted to add water unless you want a soupy dinuguan.
Taste the stew from time to time and adjust the seasonings, as needed.
When the pork is tender, add the liver. Stir. Simmer for another ten minutes.
Garnish the dinuguan with slices of chili and scallions before serving.
Serve as a main dish with rice, or as a snack with sweet rice cakes.
Note that if there are solid masses in the blood, you can press them through a strainer before adding to the pork. I don’t mind the solid masses although I mash them with my hands to make sure that there are no too large pieces.Updated from a recipe originally published in September 15, 2012
Keyword Pork, Pork Belly, Pork Liver, Stew
Dinuguan (Pork Blood Stew) https://devour.asia/dinuguan-pork-blood-stew/ September 28, 2021