Definitely a dish for the more adventurous crowd, dinuguan is also referred to as chocolate meat due to its dark brown hues. But don’t be fooled –– this dish is anything but sweet! In fact, this savory stew consists of what may be the farthest thing from chocolate. Warm, hearty, and filling, dinuguan is popular (or notorious?) for its main ingredient: pork blood. Add in some bay leaves, onions, ginger, garlic, and long green pepper, and you have yourself a delicious stew! How to cook dinuguan, as well as all its strong flavors, is a recipe that we have passed down for years.
A stew traditionally made not only from pork cuts but from pork offals and other organs, dinuguan has had many names across the different regions. From sinugaok in Batangas, tid-tad in Pampanga, or dinardaraan in Ilocos, people across the country call it different things. However, the classic way of how to cook dinuguan remains the same!
Dinuguan is something of an acquired taste. Not for those who are faint of heart, many people find themselves turning down this stew when they see it for the first time. But if you can manage to look past its ingredients, you may even find one of your new favorites! While it may not appeal to everyone at first, dinuguan has become a Filipino classic for a reason. People warmed up to dinuguan –– and perhaps in time, you will, too.
How to cook dinuguan is a process that is very familiar to us Filipinos. But did you know that there’s a way of cooking this dish that stands out from the rest? It may be surprising to hear it, but adding sinigang sa sampaloc mix actually makes your dinuguan that much more delicious!
Even more familiar to us Filipinos than dinuguan are the tart flavors of sinigang. This soup has become so popular, in fact, that many even hail it as our national dish! Sinigang is a flavor you can’t miss, and it definitely appeals to people a lot easier than the bloody dinuguan. But if you combine these two flavors together, you have a match practically made in heaven! This perfect pair isn’t just easy to enjoy; it’s easy to make, too! Salty, spicy, and sour, there’s truly something for everyone.
How to Cook Dinuguan
You might be asking yourself how to cook dinuguan using sinigang mix; if any new ingredients need to be added, or if much will diverge from the original recipe. I’m here to tell you that you can put your worries to rest! This recipe isn’t much different from how to cook dinuguan the regular way –– it just has the additional ingredient of the sinigang mix!
Another thing we might note about this recipe is that we’re only using choice pork cuts, 2 pounds’ worth. While the traditional dinuguan recipe traditionally calls for offals and other organs, those are fairly optional ingredients. It’s a lot more difficult to find those kinds of organs at any regular supermarket –– and for those who can be a bit squeamish, simply using pork is the way to go.
You’ll need to prepare your other ingredients, too, before you can learn how to cook dinuguan with sinigang mix. Chop a piece of onion and 2 thumbs of ginger; 5 cloves of garlic, as well. You’ll also need 10 ounces of pork blood, bay leaves, and long green pepper for that kick. 2 tablespoons of sugar will be sure to add a sweetness that complements the savory taste of this meal.
Now that you have all that out of the way, let’s find out how to cook dinuguan with sinigang mix! In a large wok, heat 3 tablespoons of oil. Toss in your onion, garlic, and ginger, sautéing them until your onion softens. Then add in your cuts of pork and do the same. When the outer part turns light brown, that’s when you know to move on to the next step –– adding the sinigang mix!
After adding 22 grams of Knorr Sinigang sa Sampaloc Mix, stir your dinuguan until it fully dissolves. Add in your Knorr Pork Cube and dried bay leaves as well, then pour in 3 tablespoons of soy sauce and water. Cover your wok and let it boil for 35 minutes on a low to medium heat.
When your time is up, add your long green pepper and pork blood into the wok. Stir and cook for 5 to 8 minutes, while seasoning with the sugar and ground black pepper to taste. If you want to add salt you may, but the addition of soy sauce may already be sufficient for the salty taste. After stirring and cooking, your dinuguan is finally ready!
Dinuguan is best served warm. Whether it’s rice you’re enjoying it with or a nice puto, it’s bound to be a family favorite. Transfer your dinuguan to a serving bowl and enjoy it with your family.
You now know how to cook dinuguan –– and with sinigang mix, no less! Did you enjoy this dish? Let us know what you thought of this recipe!
How to Cook Dinuguan Using Sinigang Mix
- 2 lbs. pork cubed
- 22 grams Knorr Sinigang sa Sampaloc Mix Original
- 10 ounces pork blood
- 1 piece onion chopped
- 2 thumbs ginger chopped
- 5 cloves garlic chopped
- 3 tablespoons cooking oil
- 4 pieces dried bay leaves
- 3 pieces long green pepper
- 2 tablespoons sugar
- Ground black pepper to taste
- Heat oil in a wok. Saute onion, garlic, and ginger until the onion softens.
- Add pork. Saute until the color of the outer part turns light brown.
- Add Knorr Sinigang sa Sampaloc Mix. Stir.
- Add Knorr Pork Cube and dried bay leaves.
- Pour soy sauce and water. Cover and let boil. Continue boiling using low to medium heat for 35 minutes.
- Add long green pepper and pour the pork blood into the wok. Stir and cook for 5 to 8 minutes.
- Season with ground black pepper and sugar (note: you can add salt if needed). Serve warm. Share and enjoy!
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