Pork Dinuguan or Pork Blood Stew is another Classic Filipino dish made with pork kasim or belly, pig's blood, and other spices and ingredients. There are different versions of cooking pork dinuguan. I just added coconut milk to mine to make it creamy and flavorful. This dish is also perfectly paired with puto. Hope you can try this easy version and let me know in the comment section.

Here are the ingredients:

8 cloves garlic, minced
2 large onions, chopped
1 thumb-sized ginger, chopped
1 kilo pork kasim or pigue, cut into a small cube
fish sauce and pepper, adjust accordingly!
2 1/2 cups of water
1 stalk lemon grass
1/2 cup vinegar
3 cups pork blood
1 cup coconut milk
1 piece pork broth cube
5 pieces chili fingers
fish sauce to taste, adjust accordingly!
1 tbsp brown sugar to balance the flavor

NOTES:
📝Cooking time, 45 minutes
📝Strain pig's blood to remove all the residue. Add 1/4 cup of vinegar to the blood and mix.
📝 Adding a lil bit of sugar plays an important role in contributing to the flavor of foods by interacting with other ingredients to enhance or lessen certain flavors. If you don't feel like adding it, just leave it out then!
📝You can always add cornstarch slurry to thicken the sauce. 1 tablespoon to 2 tbsp of water.
📝 To each his own. This is my way of cooking and I hope you could respect it.
📝 All the measurements are based on my taste. Please adjust accordingly!
📝 Always cook with love! ❤️

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