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.
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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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