Dinuguan is one of the best Filipino dishes ever made, its hot and sour flavor brings your taste buds to crave for more especially when it is cooked by heart. It is best paired with puto or freshly cooked rice. Make sure that when you serve this dish to clean the ingredients thoroughly. Enjoy serving this dish to your family and friends since they won't be able to stop eating once they started because of bursting flavors and perfect combination of vinegar and the spiciness of chilis that you would definitely ask for a second serving. 

In my next blog I am going to feature other Filipino dishes that are definitely worth trying and easy to cook. See you foodies!!

Dinuguan Ingredients

• 1 kilo pork, diced with the fat separated from the meat
• 2 cups water
• 1 tablespoon garlic, crushed
• salt and pepper, to taste
• 2 pieces bird's eye chilies (siling labuyo),, chopped
• 1 1/2 cups pig's blood
• 1/2 cup iloko vinegar (sukang iloko)

How to cook Dinuguan

• Place pork fat in a pan and cover with enough water. Boil until all the water has evaporated and the pork fat is rendered.  
• Add garlic and sauté in the oil. Continue cooking until the pork fats are crisp.
• Season meat with salt and pepper then add to the pan. Cover with enough water. Put the chili in and cook until all the liquid has evaporated. Fry the meat for a few minutes.
• In a bowl, mix pig's blood with vinegar and a pinch of salt. Strain then pour over the meat. Simmer until meat is tender and sauce is slightly thick. Season to taste. Serve warm.