Comments on: Dinuguan or Pork Blood Stew

By: lalaine

lalaine — Thu, 06 May 2010 05:36:15 +0000

Although this is one of my all-time favorites, I’v never tried cooking it myself. Thanks for recipe. Wish me luck as I take a swing at it at home.

By: Toni B.

Toni B. — Wed, 31 Mar 2010 07:28:44 +0000

Hey, nice recipe!!! Here’s a recipe for lechon, and visit my link!!!

Litson
LECHON INGREDIENTS
1 whole pig (about 20 kilos)
salt
black pepper
soy sauce

For the stuffing:
5 to 10 bundles lemon grass (tanglad)
20 pcs. bananas (saba variety), peeled then halved or
20 pcs. taro (gabi), peeled

LECHON PROCEDURES
1. Clean and prepare the pig by removing innards, washing and scraping innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing.
2. Rub with salt and pepper inside and out.
3. Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
4. Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
5. Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire. Roast until crisp.
6. Cebu lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it.

By: Kaualani

Kaualani — Fri, 12 Feb 2010 01:26:28 +0000

I am so glad I found this site! I love filipino food! Diniguan being my favorite and now thanks to you, I can try and cook it! Got any on calamoonguy? Not sure if that’s spelled right. Awesome website! Job well done!

By: Kuya Josh

Kuya Josh — Thu, 04 Feb 2010 19:23:09 +0000

sobra sobra magunda, serop serop.
I’m an americain that spent 2 and 1/2 years in south korea in the u.s. army. I spent alot of time in the pinoy shops. i love this dish right next to lumpia.

By: ADRIENNE

ADRIENNE — Mon, 25 Jan 2010 00:01:42 +0000

it is good to add ginger and lemon grass to yourdinuguan taste more good

By: ADRIENNE

ADRIENNE — Sun, 24 Jan 2010 23:53:26 +0000

IT IT GOOD IF YOU ADD GINGER AND LEMON GRASS TO DINUGUAN TASTE MORE BETTER

By: RANDINO

RANDINO — Tue, 05 Jan 2010 19:48:52 +0000

Thank you so much for this recipie! It’s been such a long time since I’ve had Dinuguan. My aunt used to make it for me for my birthday when I was a little boy. It was the authentic version with the intestines and all other parts of the pig not normally eaten by most Westerners. It tasted even better today when I had it for lunch!

By: Cherry

Cherry — Wed, 30 Dec 2009 17:39:20 +0000

Hi Robert,

I followed all the steps and the result is a superb dinuguan!!! This is exactly how I like it!!!

Thanks a lot and more power to you!

Happy New Year to you and your family…
Cherry

By: Sonia

Sonia — Sun, 22 Nov 2009 16:38:08 +0000

Oh how I miss this kind of meal; Dinuguan. But there is a variation here in the MidEast( since pork is forbidden in Muslim culture) Chicken and beef dinuguan is cooked by the Pinoys as a counterpart for pork dinuguan…

By: Belle

Belle — Thu, 01 Oct 2009 08:33:47 +0000

Hi Robert..
I love cooking so much that I always experiment new dishes..I was looking for a garlic fried chicken when I came across your site.It is impressive. When I worked as a cook in a canteen here in Phils, I have befriended an old good cook whom I fondly called ‘tatay’ and he is really superb in cooking.
He has taught me how to make dinuguan more delicious. First, he marinates the meat before he cooks it. Then, he saute’ the ginger first before the garlic and he usually shred the ginger for it to be juicier. And I just want to add that as you mix the blood, you have to stir constantly as you pour it slowly for a densier result…