The Ilocano version of dinuguan is not soupy but oily—this keeps the dish from spoiling easily.
Serves 2 to 4
Prep Time 7 minutes
Cooking Time 40 minutes
1 kilo pork, diced, fat separated from meat
2 cups water
1 tablespoon garlic
salt and pepper
2 pieces green chili, chopped (optional)
1 1/2 cups pig's blood
1/2 cup Iloko vinegar (sukang Iloko)
1 Place pork fat in a pan and cover with enough water. Boil until water completely evaporates and only the pork’s oil remains.
2 Put garlic in pan and sauté on pork’s oil. Fry fats until crispy. Add salt and pepper on meat. Then put on pan. Cover with water. Put the chilies in and allow water to fully evaporate. Fry meat for a few minutes. Mix pig’s blood, vinegar, and a pinch of salt. Strain before pouring over the meat. Simmer. Serve warm.
3 Serve warm, and with white puto on the side.
Photography by David Hanson | Styling and Interviews by Angelo Comsti | Props from Rustan’s Department Store
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