Petitchef

Piniritong dinuguan (fried pork mask stewed in hog's blood)

Main Dish
10 servings
1 hour
45 min
Easy
PINIRITONG DINUGUAN
(FRIED PORK MASK STEWED IN HOG’S BLOOD)

“Dinuguan”
has been a signature Filipino dish since time immemorial.
Different regions and localities vaunt their own version of this recipe
which foreigners term as “chocolated pork”.
In view, no matter what variation nor modification is applied
in terms of ingredients or part of meat utilized,
they all boil down to: stewed pork with hog blood.
Making waves currently is the presentation that contains
“chicharon” (pork crackling) on top

Ingredients

Number of serving: 10

MEAT:

1 kilo pork mask, eardrums included, fully cleaned, sliced into 4 pieces


BOILING BROTH MIX:

1 liter tap water

10 grams salt

3 grams cracked black pepper

10 ml. ginger juice

(This blend removes “lansa” (fishy-ness) of meat

and letting it absorb little flavor

otherwise not attained by boiling in just plain water)


FRYING & SAUTEING MIX:

30 ml. EVOO (Extra Virgin Olive Oil)

6 cloves crushed fresh garlic

3 small “siling pansigang” (banana peppers or chili fingers),

de-seeded and sliced into smaller pieces.


HOG’S BLOOD MIX:

1 kilo hog’s blood. Strain to get away from further coagulation

or lumping. Set aside.

100 ml. of leftover boiling broth mix

25 ml. cane vinegar

15 ml. soy sauce


FLAVOR ENHANCERS:

80 ml. fresh milk or evaporated milk

10 ml. “patis” (fish sauce)

10 ml. ginger juice

4 pieces dried bay leaves

2 grams ground black pepper

OPTIONAL 3 grams MSG

Preparation

  • In a suitable casserole, blend all ingredients of boiling broth mix. Add pork mask slices and boil to desired tenderness.
  • Remove boiled mask, cut into smaller pieces. Set aside both pork mask pieces and the leftover boiling broth mix which will be utilized later.
  • In frying pan, under medium setting, heat EVOO, fry garlic and sliced banana peppers for 1 minute. Add pork mask pieces, tossing constantly and continue frying until they turn crispy (approx. 5-8 minutes)
  • Using slotted ladle retrieve fried mask and set aside. This meat is done. In the same leftover frying/sautéing mix (oil), add in all ingredients of hog’s blood mix. Transfer to another casserole if need be.
  • CONSTANTLY STIRRING, (to avoid further blood coagulation)
    bring to a boil. When boiling starts, add in ALL ingredients of the flavor enhancers. Continue boiling for 1 minute adding
    extra “patis” or black pepper or milk if so desired. DONE. This is now your “DINUGUAN” without the meat.
  • When serving, pour unto bowl, add in desired quantity of fried pork mask,
    mix a bit, garnish with “sili pansigang” then serve with a smile and be PROUD of your creation.





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