My hesitancy in posting this recipe has been due to my family's attempt to fit into our new homeland. It is only natural to avoid offending your friends and neighbors who are not as open to eating food from other parts of the world. It reminds me of a time with my son 10 years ago in New York. We were having dinner and we were eating dinuguan or "chocolate meat" when the doorbell rang... It was his friends from the neighborhood... When we got back to the dining table, the plate of dinuguan was gone. Later we found out that he dashed back to the dining room and hid the dinuguan under the table. My then 7 year old son was scared that his friends might think we were vampires, hahaha.
What made me have the courage to post this is realizing that there are other countries that offer a similar dish... My father-in-law told me that Italians eat pork blood sausage. I read too that Singaporeans (the classic kway chap. although it is no longer served in food stalls with this controversial ingredient) and Indonesians (sangsang) use the same ingredient. Pinoy Recipe.net gave the most satisfying definition of dinuguan, describing the dish and the other countries that serve similar food.
Having read this, I immediately said out loud:
"Be Fierce, Dinuguan is very much a part of our culinary heritage too, just like in other countries."
So you be the judge... opt to leave my site if the food is too offensive... but read on if you're intrigued... I 'd like to present to you Dinuguan, or Pork Blood Stew, or in a more subtle way, we call it "Chocolate Meat Stew".
MOMMY DORY'S DINUGUAN AT PUTO
Dinuguan is a savory dish of pork belly mixed with pork blood simmered with vinegar. It's usually paired with Puto (simmer down now, this should not to be confused with the Spanish word), a sweet rice cake. The duo is a popular tandem. The acidity of the dish can be complimented with the sweet taste of the puto. This recipe is my hubby's grandma's recipe. She's been the best cook in our family and I'm blessed to have shared her cooking expertise... the original way of preparing traditional Tagalog cooking. A young 89 years of age, we fondly call her MOMMY DORY. I stayed as close to her recipe as I could, in fact I had to call her to be sure... and yeah she's the FIERCEST one in the family.
2.5 lbs. pork belly, sliced
4 bay leaves
4 crushed garlic cloves
1 medium size onions
1 medium tomato, sliced (this is optional but Mommy Dory insist thattomato is the "secret" ingredient that makes her recipe special)
1 c vinegar (you could add more at the dining table if you prefer the"sour" taste)
2 c pork blood
1 c soup stock
In a wok, saute the garlic, onions and tomatoes. Add the sliced porkbelly and 3 cups of water. She tells me at this point that I should make sure the pork is tender. So if it's not yet tender, add more water. She reminds me further not to add salt since it will not help in tenderizing the pork.
When the pork is tender, add the vinegar. Again she insists that I should write this in bold letters as to emphasize the point. "After adding the vinegar, DO NOT STIR until it boils". It will be too sour if you stir while the vinegar is not thoroughly cooked/boiling.
Stir in the pork blood using a strainer to ensure consistency of the dish, removing any clumps. Keep on stirring until you have the desired thickness of the stew.
Season with salt but she suggests fish sauce, it tastes better.
Enjoy the dinuguan with puto... a perfect duo!