How to make the pork blood stew at home
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| Dinuguan (Filipino Pork Blood Stew) | |
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| Dinuguan gets its name from the word "dugo," which means blood. Traditionally, the dish is made with pork intestines, liver, kidneys, and lungs and served with puto, a steamed rice cake. Just as we have as many iterations of adobo, the same holds true for dinuguan. This recipe is Yana Gilbuena's interpretation—she loves the pork blood sauce, so she choose to prepare the meat and sauce separately, which allows you to add as much sauce as you want to your bowl. For the pork, we use boneless country-style pork ribs, a more widely available cut than the traditional innards, which, in addition to being difficult to source, can be time-consuming to prepare. | | | |
| More stewed or braised pork | |
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