Dinuguan. There are lots of recipes for this. I grew up eating dinuguang tuyo, dry, not saucy. I dont know if its an Ilocano thing since my grandparents are Ilocanos but I loved it. Some put bay leaves and ginger in their dinuguan,though, I havent tried it yet. My recipe is as simple as it gets. Sauted garlic, onion and meat (just meat and no innards). I think the secret for the perfect dinuguan is the balance in the acid (vinegar) and the salt (patis). I tried to measure but being a tantiyahan-cook, I ended up not remembering how much I have put in. Heres a basic recipe anyway, I just copied this but adjusted the seasoning according to taste. YOu just might want to adjust toward the end of your cooking. DINUGUAN 2 lbs pork - I used kasim in this , cut into small cubes 1 tbsps cooking oil 2 cloves garlic (minced) 1 onion (diced) 1 cup water 1/2 cup vinegar1 1 pork cube 1 cup pigs or beef blood + 2 tsps vinegar - yes you need to add this 2 pcs finger peppers (sili pansigang) 2 tbsps patis 1 tsp sugar 1tsp salt to taste ground black pepper Procedure: Saute garlic, onion. Add pork , add a cup of water and pork cube. Cover pan and let the water dry up and the pork renders a little fat. Add more water around 2 cups. Simmer. Once simmering, add the vinegar and the patis and allow to boil uncovered without stirring. Lower the heat and add sugar and black pepper. Allow to boil. Stir in the the blood with vinegar. Stir occasionally so that the blood will not curdle. Add finger chilis and cook on low heat until the chilis are just wilted and fragrant. Serve warm with puto or lots of rice (as I prefer) . :)
Posted on: Mon, 04 Aug 2014 21:42:12 +0000