For several years I have heard about the wonderful dinuguan (pork innards and blood stew) that Ate Angelina cooks at home. On my recent trip to Palawan, I was lucky enough to see her make it. I supplied the pig for the lechon, and she made good use of the innards and blood for her dinuguan… I am still not completely over my dinuguan phobia, but I have been studying various recipes and variations before I finally make an attempt at cooking a decent version myself… In this case, Ate Angelina’s three burner stove was heated with charcoal and the first step was to get a fire going good and hot…
The pig innards were cleaned, chopped and blanced in salted water. The pig’s blood was mixed with a little vinegar to prevent it from coagulating. A large kawali was placed over a hot fire…
A little vegetable oil was added, and peeled and smashed garlic was sauteed until lightly browned, and some onions sauteed as well.
The blanched innards were added and stirred.
Lots of black pepper and bay leaves were added. And while I stepped out for a meeting, I understand that the blood was added in and stirred constantly until it reached the desired consistency. Salt and pepper was adjusted to taste. Add some vinegar as well if you feel it needs it. Several siling mahaba or finger chilies were added for a bit of mild spice.
The results were delicious. Anything home made by a mother is brilliant, don’t you agree? I did take away some tips from the cooking session… and will apply them when I finally get around to cooking this for myself. Meanwhile, I have been wondering if I can do a lechon dinuguan, nice chunky pieces of lechon with a medium thick blood sauce… Hmmm…. Many, many thanks to Ate Angelina for letting me into her kitchen and showing me how to cook her dinuguan. Later that day I would return the favor by cooking up some chili crabs to go with the dinuguan and lechon. :)