Filipino Dinuguan Dish is made from pork blood. The name Dinguan means blood in the Tagalog language. The taste of the vinegar and green pepper makes this Filipino Dish one of it’s kind.
Filipino Dinuguan Dish (Pork Blood Stew)
|Serves||3 - 5|
|Prep time||20 minutes|
|Cook time||1 hour|
|Total time||1 hour, 20 minutes|
|Meal type||Main Dish|
- 1 clove garlic (minced)
- 1 Small Onion (minced)
- 3 tablespoons cooking oil
- 1/2kg pork belly (diced)
- 150g pork liver (thinly sliced)
- 1/2 cup vinegar
- 1 cup pig blood
- 5 pieces green peppers
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Prepare separately the pork belly: let it simmer in a pot for about 30 minutes until tender and put it aside.
|Put in a cooking pan the cooking oil and sauté the garlic and onion until golden brown.|
|Add the diced pork belly and pork liver with some salt and pepper to add taste and stir fry approx. 10 min.|
|Add the vinegar and bring it to a boil.|
|Simmer for another 10 minutes or until the liquid is almost gone|
|Add the pork blood and chili finger and mix well. Let the mixture simmer for about 10-15 minutes until sauce thickens,|
Filipino Tortang Giniling na Baboy Recipe is a simple Filipino dish which is typically served during breakfast or lunch. The Dish as described below is the traditional way to cook it. You can however add other ingrediënts like vegetables. Your children won’t have a clue!
The main ingrediënts needed for the Filipino Tortang Giniling na Baboy Recipe are:
- Three cloves garlic, pounded finely
- One large red onion, minced finely
- 450 grams ground pork
- One big potato, skinned and chopped in cubes
- One tablespoon black pepper (ground)
- Two tablespoons of soy sauce
- six pieces of egg (beaten)
- Oil for cooking
Procedure to prepare Filipino Tortang Giniling na Baboy Recipe:
Start to saute the garlic until it is medium brown. Add the minced onions and potatoes. Add the ground pork after the potatoes are half cooked. You may add some salt and pepper to taste and wait until the pink of the meat if gone and the ground pork is tender. Put the mixture aside and let it cool down. Then add the the beaten eggs to the ground pork mixture and mix all ingredients together. Pour the mixture into a pan and fry it until the color of the egg is golden brown on both sides. Serve warm with a sauce like ketchup.
Crispy Pata is yet another traditional Filipino Dish made from fried pork legs. Pata which means Pork Feet in the Spanish language is quite popular due to it’s crispiness and delicious taste after dipping it in vinigar with soya sauce. Even it’s not a healthy Filipino Dish cause it’s high in cholesterol, people can’t resist the the delicious taste of the pork and it’s ease to eat.
The main ingrediënt needed for the Crispy Pata dish are:
- One pork leg (pata) with skin
- Four litres water for boiling
- Two tablespoons of salt
- Cooking Oil for frying
- Three bay leaves
- One red onion
- Three cloves garlic
- Two tablespoons of sugar
- Half cup of water
- One cup vinegar
- Quarter cup of soy sauce
- One tablespoon of black pepper (grinded)
First take the pork leg and boil it with two tablespoons of salt and bay leaves in four litres of water for about one hour until the pork is tender. When it’s done and the meat it tender enough let it drain/air dry for about three hours. Make sure the meat is really dry and all moisture is out of the meat!
Sizzling sisig is a pork recipe made of the porks ear or cheek and brain. It’s a very common recipe in the Philippines and can be bought in most restaurants. Sizzling sisig is commonly served when having a drink with friends.
Ingredients needed to prepare sizzling sisig are:
- 125 grams pork ear or cheek
- 20 grams chicken or pork liver
- 30 grams pork brain
- 1 small red onion
- 1 or 2 pieces of Calamansi
- Salt and pepper
- One egg
Cooking instructions for sizzling sisig:
Boil the pork ear, pork brain and chicken/pork liver and let it simmer until the meat is tender (Approximately one hour). When the meat in tender enough, drain the water, and let it cool down so it can be sliced into fine pieces. Mix all the pork ingredients together and grill the pork until the color becomes brownish. Add the onion some salt and pepper to taste and before serving on a sizzling plate you may opt to put an egg on top of the sizzling sisig. Finally place one or two pieces of calamansi on the plate so people can add some lemon taste to the dish.
Lechon kawali originates from Spain. Lechon litteraly means pork in the Spanish language. Even though it originates from Spain, it’s one of the most famous pork Dishes in the Philippines.
Lechon Kawali is a dish that can be prepared anytime of the year but it’s often prepared during special occasions like birthdays, holidays or festival.
Ingredients for Filipino Lechon kawali dish are:
- 1 stalk celery
- 1 kilo pork belly
- 10 pieces of peppercorn
- 1 piece onion
- 1 tablespoon of salt
- cooking oil
Ingredients needed for the Sauce:
- 3 tablespoons of soy sauce
- 5 tablespoons of vinegar
- 1 onion, minced
- 1 tablespoons of sugar
- 1 to 2 pieces of chili (optional)
Procedure to prepare Filipino lechon Kawali dish:
- Put water in a pan and boil it for a minute, add salt on top of the pork belly and put the pork belly in the water together with peppercorn, onion and celery.
- Boil the pork belly until it’s tender, then remove it from the pan and let it drain/air dry for about two hours. Make sure the meat is really dry and all moisture is out of the meat!
- Add oil into a deep frying pot and make sure it reaches boiling heat. Before adding the pork belly poke some holes into the pork belly.
- Add the pork belly to the oil and let it fry until its golden brown. Don’t leave it unattended!
- When done, cut the lechon kawali into pieces. Serve the Lechon kawali while it’s still hot together with the sauce.
Procedure to prepare sauce for Lechon Kawali Dish:
- Mix soy sauce, vinegar onion and sugar all together. Optionally you can add chili to make the taste spicier.
Palabok is a Filipino Dish which Typically can be found at fastfood chains in the Philippines. It is however also a common Filipino recipe made in the Filipino kitchen. An original way of preparing this dish is described below:
Ingredients for palabok are:
- 227 grams bihon (rice noodles)
- Original Gravy ( Palabok ) Mix (from mama sita)
- 2 cups of water
- 2 table spoons cooking oil
- 1 table spoons minced garlic
- 1/2 pound minced pork
- 2 boiled eggs (peeled and sliced)
- 1/2 cup boiled and peeled shrimps
- 1/2 cup crushed cracklings (chicharon)
Preparation for palabok Filipino Dish:
Dissolve the palabok mix in water. While doing this you can put the Oil in a Wok and Sautee the Garlic. When the garlic has a golden brown color you can add the Minced Pork. Stir the complete mix in the dissolved palabok mix and bring it to a boil. When it’s thick enough put the noodles in a serving plate and put the sauce over it. Finish the dish with some shrimp on top of it, cracklings, some egg and you might try some smoked mackarel as well. Palabok is commonly served with lemon.
A Question came from a blog reader how the Palabok Sauce can be made without mama sita’s mix. See below the ingredients needed to make the sauce:
- ¼ cup atsuete seeds also known as annat seeds
- ¾ cup water
- Two cups shrimp juice
- six or seven tablespoons flour
- salt or patis and pepper
The way to prepare the palabok sauce is:
The Astuete seeds are mainly used to give a reddish/orange color to the sauce. It should be dissolved in about ¼ cup of water. After it’s dissolved it should be strained and add the remaining water with shrimp sauce into a pan. Add the flour to the mix and bring it to a cook. Finally stir until the sauce is thick and season with salt, pepper or patis to taste.
Sinigang na baboy (pork) is a Filipino soup which has a distinctive sour taste which comes from the unripe tamarind, ripe guava and more ingredients. Since the Tamarind is the ingredient most used in the Philippines it can be found in supermarkets packed in small sachets. Sinigang is a soup that can be cooked with many different vegetables and meat. It’s common to make sinigang with pork or beef but also chicken, fish or shrimp are being used.
Ingredients for sinigang na Baboy (pork) are:
- 2 liter of water or rice washing
- 2 to 3 medium tomatoes, sliced
- 100 grams String beans
- 3 pieces gabi (taro), pealed
- 1 kg pork, sliced (also beef, chicken, fish or shrimp can be used)
- 1 sachet sinigang mix
- 2 cups sliced mustasa leaves
- 1 medium onion, sliced
- 2 medium radishes, sliced
- 2 1/2 pieces finger chilies
- fish sauce
Procedure to prepare Sinigang na Baboy:
Start with boiling the water with the the meat/fish on a low fire for until the pork or fish is tender. Next add the radishes, onions, string beans and tomatoes and and let it cook for another few minutes. Add the sinigang mix and let it simmer for about 10 minutes. Finally add the other ingredients and add some fish sauce for some more taste. Serve the soup with hot white rice.
Pinakbet is a popular Filipino dish typically coming from Ilocano Philippines. Pinakbet or pakbet is a recipe made of Filipino vegetables and popular among vegetarian Filipinos. The unique flavor of ampalaya and bagoong (shrimp paste) and other vegetables make his dish surely a remarkable delicious dish.
To prepare Pinakbet or Pakbet you need the following ingredients:
- One ampalaya (bitter melon), sliced
- ½ lb sliced pork cut into small pieces
- Two eggplants, sliced
- One Onion, Diced.
- Three Tomatoes, Chopped
- One cup of water
- Three pieces of garlic minced
- Three table spoons of oil
- Two cups of diced okra
- Two cups of cut beans
- Three tablespoons of bagoong alamang (salty shrimp paste)
- One table spoon of ginger.
- Salt and pepper to taste
Find below the Cooking instructions for pinakbet.
First heat the oil in a pan and add the sliced pieces of pork until the color is brown. When this is done, remove the pork from the pan and place it aside. Use the same pan to stir the tomatoes, ginger, onions and garlic for several minutes until the tomatoes are wilted. Add the squashed okra and stir fry for a few minutes before adding the remaining vegetables. Add the water and add the bagoong and cook in till it boils. Adjust the heat and add the pork. Let the casserole simmer for about ten minutes but make sure it won’t be overcooked. Finally you can add some salt and pepper to bring it to a perfect taste. The pinakbet dish is done. The best way to serve the dish is hot and with plain rice.
The ingredients needed for this recipe are:
- 1 lb. ground pok
- 2 tbsps. Olive oil
- 2/3 garlic cloves, peeled and mashed
- 1 red onion, chopped
- 2 tbsps. fish sauce
- 2 large tomatoes, seeded and diced
- 3 tbsps. tomato paste
- 1-2 tbsps. soy sauce
- 1/2 c. water
- 3 small potatoes, peeled and diced
- 1 large carrot, peeled and diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, , seeded and diced
- 1/2 c. peas
- 1/4 c. raisins
- salt and pepper
Find below the Cooking instructions for Giniling na Baboy.
Heat the olive oil in a Wok or big pan. When the oil reached cooking temperature you can add the mashed garlic and let it fry until it’s medium brown. Add the chopped red onions and cook it till it’s transflucent. Once it is, you may add the ground beed and cook it till the pink of the meat if gone. For the taste you can add some fish sauce and let it fry for a few minutes so the meat can absorb the fish sauce. Next you can add the diced tomatoes and let it cook for approximately 2 minutes so the tomatoes will be soft enough to mash into the meat. After this step you can add the soya sauce and tomato paste. Mix everything together and add the water. Add the diced potatoes and carrots which have to cook until it’s soft/tender. This may take quite a while but afterwards you can add the peas, raisins and the red and green bell pepers and let it cook for about 5 minutes. Finally add some salt and pepper to bring the taste to your needs.