How Do You Prepare Dinuguan (Pork Blood Stew)?
Dinuguan derives its name from ‘dugo,’ which is the Tagalog word for blood, a reference to the pork blood used in its preparation. It is referred to by many Westerners as ‘chocolate meat,’ because of its distinctive dark coloring and thick texture. Some people suggest that its preparation is similar to the infamous Spartan black broth, a blood-based soup whose recipe has been lost to time. Cover the pork with water and let it simmer for 30 minutes. Remove the pork from the broth and dice it well. You’ll want to save one or one and a half cups of broth for later. Heat some oil and saute garlic and onions in a stainless steel or porcelain saucepan. Add some pork liver, the fish sauce, salt and MSG. Saute for five minutes. Add vinegar. Bring to a boil, but do not stir. Lower the heat and let the whole mix simmer, uncovered, until most of the liquid has evaporated. Add the broth that had been saved from Step 1. Simmer for ten minutes. Stir in blood and sugar and cook until thick. Keep stir
