Dinuguang Baboy (Pork Blood Stew)
Savory and tangy Pork Blood Stew (Dinuguang Baboy)—a Filipino classic made with pork tenderloin, blood, and spices. Perfect with steamed rice or puto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at filipinochow.com.
Cooking tools:
- Pot
- Stove
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Skillet
- Wooden spoon
- Ladle
- Serving bowl
- Slotted spoon
- Colander
- Mixing bowl
- Kitchen scale
- Plate
Ingredients
- 1 1/2 pounds of pork tenderloin, cut into cubes
- 12 ounces of pork blood
- 4 cloves of garlic, peeled then minced
- 1 medium-sized onion, chopped finely
- 3 pieces of long green peppers
- 1 inch piece of ginger, minced
- 1 1/2 tablespoons of brown sugar
- 1 cup of vinegar
- 3 tablespoons of fish sauce
- cooking oil
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