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How to Cook Dinuguan Baboy

By Gail Sessoms

Filipino cuisine is a mixture of the many cultures that have influenced the Philippines, which is located in Southeast Asia. Many Filipino recipes use animal parts and other ingredients that are unfamiliar to Americans. Dinuguan baboy is a savory blood and meat stew known as pork blood stew or blood pudding stew. The name of the dish uses words from the Tagalog language, the language of the Filipinos. The word "dinuguan" derives from the Tagalog word for blood: "dugo." The word “baboy” means pig or pork.

Dice 1 to 2 lbs. of mixed pork parts, such as tripe, intestines, stomach, heart, ears, snout and liver.

Place the pork parts in a pot, cover the contents with water and bring the water to a boil.

Simmer the pork parts for about 30 minutes and use a skimmer to remove the residue from the surface of the water. Remove the pork parts from the pot and set them aside. Save the liquid, or stock, from the pot for later use.

Add a little oil to a sauté pan, sauté garlic and onions and add the pork parts, patis and seasonings, such as salt, pepper and laurel leaves. Sauté the mixture for another five minutes.

Pour the vinegar, about 1 cup or your preferred amount, and do not stir the mix. Bring the liquid to a boil.

Reduce the heat and leave the pot uncovered while the contents simmer until nearly all of the liquid has evaporated.

Add the stock you set aside after cooking the pork parts and allow the mixture to simmer for another five minutes.

Mix the pork blood into the contents in the pot and add seasonings, such as long green or chili peppers, sugar, salt and pepper.

Cook the dinuguan baboy for another 10 minutes, allow it to thicken and stir it to prevent curdling.

Tips

Serve your dinuguan baboy hot with puto rice cake or rice.

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