Dinuguan

Ingredients

Instructions

1. 1

   Prepare all ingredients before you start: cube the pork shoulder, finely dice the pork belly, chop the onion, mince the garlic and ginger, and slice the green chili and spring onion. Keep the pork blood chilled until needed, and stir it smooth so it will blend evenly into the stew.

2. 2

   Set a medium pot over medium heat and cook the diced pork belly for 3-4 minutes until it renders some fat and begins to brown. Add the onion, garlic, and ginger, then sauté for 2-3 minutes until fragrant and the onion softens; do not let the garlic scorch or it will turn bitter.

3. 3

   Add the pork shoulder and cook for 4-5 minutes, stirring often, until the outside loses its raw color and picks up a little browning. Season with fish sauce and black pepper, letting the fish sauce cook into the meat for about 30 seconds for deeper flavor.

4. 4

   Pour in the water and add the bay leaf. Bring to a boil, then lower to a steady simmer and cook uncovered for 18-20 minutes, stirring occasionally, until the pork is tender enough to pierce easily but not falling apart. If the pot looks dry, add a splash more water.

5. 5

   Add the cane vinegar and do not stir for 1 minute; this helps keep the flavor bright and prevents a harsh raw-vinegar taste. After 1 minute, stir gently and simmer for 2 minutes.

6. 6

   Lower the heat to its gentlest setting. Slowly pour in the pork blood while stirring continuously to prevent lumps. Add the sliced green chili and simmer very gently for 5-6 minutes, stirring often, until the sauce turns glossy and thick enough to coat a spoon; do not let it boil hard or the blood can curdle and become grainy.

7. 7

   Taste and adjust with salt if needed. Remove the bay leaf, then let the dinuguan rest off the heat for 2 minutes so the sauce settles slightly. Spoon into bowls, top with spring onion, and serve hot.

Nutrition per serving

Notes

• •For a cleaner, smoother sauce, strain the pork blood before adding it to the pot.
• •Traditional dinuguan is often served with puto, but for a keto menu, pair it with sautéed greens, cauliflower rice, or eat it on its own.
• •If you want more heat, add extra green chili or a small chopped bird's eye chili during the final simmer.
• •Cane vinegar gives the most authentic flavor; if substituting, use a mild white vinegar in a slightly smaller amount and adjust to taste.

Background