Dinner · 70 min · filipino

Rich Pork Dinuguan

Pork shoulder does the heavy lifting here, with pork blood rounding it out. A Filipino dinner that takes 70 minutes, start to finish. The macros do the talking: 38g protein, 10g carbs, and 12g fat in every 300-calorie serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Pork shoulder
• 2 cups Pork blood
• 1/3 cup Cane vinegar
• 6 cloves Garlic
• 1 Onion
• 1 tbsp Ginger
• 3 Bird’s eye chilies
• 2 Bay leaves

Steps

1. Simmer the pork in salted water, 40 minutes, until tender; reserve 2 cups of the broth.
2. Sauté the onion, garlic, and ginger in oil, 5 minutes, until soft and fragrant.
3. Return the pork to the pot with the reserved broth and bay leaves; simmer 10 minutes.
4. Whisk the vinegar into the pork blood until completely smooth — lumps now never dissolve.
5. Pour the blood mixture in a thin stream, stirring constantly, and keep stirring 5 minutes as it thickens into a glossy, dark stew. Never let it boil hard or it turns grainy.
6. Add the whole chilies for the last 5 minutes.
7. Season with salt and a spoon of vinegar to brighten. Serve with steaming rice or, traditionally, with puto — the sweet rice cakes against the rich, tangy stew is a pairing of genius.

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