Monday, August 18, 2014

Pork Dinuguan with Sayote

Pork Dinuguan with Sayote
Pork Dinuguan with Sayote

Pork Dinuguan with Sayote

Pork Dinuguan or Pork blood stew is another filipino favorite dish. It can be consumed as a viand with white rice or as a snack together with (puto) steamed filipino rice cake.

Dinuguan means to incorporate blood (to the dish). It occurs from the filipino word "dugo" which means blood.

The classic filipino dinuguan don't have vegetables, except for the green long chili to add kick to the dish and some sliced ginger to make rid of the bloody taste and smell. Today, I'm working to add vegetables as an extender and I'm going to utilize chayote (Sayote) to make the dish healthier.


1 lb pork loin, cut into cubes
1 cup vinegar
1 cup chopped chayote
2 pcs long green pepper
1 medium sized onion, chopped finely
1 tbsp garlic, minced
1 tbsp cooking oil
1 cup water
1 1/2 tbsp brown sugar
10 oz pork blood


1. Sauté the garlic and onion in a pan.

2. Add the pork and sauté for about 5 minutes.

3. If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.

4. Simmer until the water is almost gone to tenderize the meat.

5. Add the pork blood and mix well. Let this simmer for 10 minutes.

6. Add the vinegar and chopped chayote. Simmer for 15 minutes.

7. Put the brown sugar in followed by the long green pepper and simmer for 2 minutes.

8. Serve with white rice and enjoy. Bon Appetit!

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