Dinardaraan (pork blood stew with crispy pork belly)
Dinuguan, Filipino pork blood stew, is found across the archipelago. But there are regional variations. The sauce can be thick, the stew can be soupy and, in the case of dinardaraan, the dish is oily and the sauce is cooked until almost dry.
Servings 6 people
Ingredients
- 250 grams pork jowl (half a pound)
- 3 shallots peeled and roughly chopped
- 6 cloves garlic peeled and chopped
- 1 two-inch knob ginger peeled and grated
- 4 finger chilies sliced thickly
- 6 cups fresh pig’s blood
- ¼ cup tamarind juice
- fish sauce
- 100 grams pork liver cut into thin slices
- 500 grams crispy pork belly (1.1 pounds) cut into cubes
Instructions
- Cut the pork jowl into very small pieces.
- Heat a pan and spread the pork jowl pieces on the bottom. Cook over medium heat until at least a tablespoon of fat has been rendered.
- Add the chopped shallots and cook, stirring, until softened.
- Throw in the garlic, ginger and chilies. Continue cooking, stirring often, for one to two minutes.
- Stir in the blood, tamarind juice and a two tablespoons of fish sauce.
- Bring to the boil, lower the heat, cover the pan and simmer for 30 to 40 minutes or until reduced by one-third.
- Add the pork liver to the blood, taste and add more fish sauce, if needed, and simmer for five to seven minutes.
- Stir in the cubed crispy pork belly and turn off the heat.
- Serve your dinardaraan immediately. Best with rice.
