Inspired by Purplegirl’s beef dinuguan, I decided to combine stewing beef, pork tongue and pork liver to make a new exciting version of dinuguan, traditionally a strictly pork dish. While it is not uncommon to use vinegar as a souring agent for cooking dinuguan, I prefer using the powdered sinigang mix that come in pouches. Today, however, I was feeling a little nostalgic for my grandmother’s cooking. Instead of powdered sinigang mix, I used fresh sampalok (tamarind). The big difference is that there is no trace of MSG in the cooked dish. No MSG taste; no MSG aftertaste. The sauce is also naturally thicker and richer from the pulp of the mashed sampalok.
Ingredients :
1/2 kilo of stewing beef (I used batok or the back of the neck)
3/4 kilo of pork tongue (about two pieces)
1/4 kilo of pork or beef liver
2 c. of pig’s blood
1-1/2 c. of sampalok
3 pieces of siling haba (finger chilies)
1 head of garlic
1 thumb-sized piece of ginger
1 large onion
a bay leaf
2 tbsps. of cooking oil
patis for seasoning
2 c. of vinegar
Cooking procedure :
Cut the beef into 1/4-inch slices then into small pieces about an inch wide and two inches long.
Peel and finely minced the garlic.
Peel and julienne the ginger.
Peel and thinly slice the onion.
Cut off the stems of the siling haba and cut each sili into 3 or 4 pieces.
Heat a large, heavy saucepan or casserole. Pour in the cooking oil and heat just until smoking. Add the beef and cook until lightly browned. Add the sili (or you can add them later if you want a less spicy dinuguan), garlic, ginger and onion and cook until limp. Pour in enough water to cover. Add the bay leaf. Season with patis. Bring to boil. Lower the heat, cover and simmer for two hours or until tender.
Meanwhile, wash the pork tongue in water. Place in a non-aluminum bowl and pour in the vinegar. Rub the pork tongue with vinegar to remove the sliminess. Rinse well. Simmer in salted water for an hour or until tender. Cool and peel off the outer skin. Cut into smaller pieces the same size as the beef.
Slice the liver thinly and cut into smaller pieces the same size as the beef and pork tongue.
Wash the sampalok in running water. Place in a small saucepan and simmer in water until very soft (should be soft enough to mash with a fork). Cool a bit and mash with a fork.
When the beef has been simmering for an hour, place a metal strainer over the simmering beef and pour the sampalok, with its liquid, into it. Push down the mashed sampalok into the strainer to make sure that the pulp goes through the wire mesh. Add the sili, if you did not add them earlier. After about 45 minutes, add the pork tongue and continue simmering.
Pour the pig’s blood into a bowl. With your hands, take out the blood that has congealed and transfer to another bowl. Mash with your hands to cut them into very small pieces. Discard the liquid blood. Turn up the heat of the beef-pork tongue mixture and pour the blood into it. Stir. Bring to a boil. Add the liver and stir again. Bring to a boil once more and simmer for about 3-4 minutes.
Serve hot.
i don’t understand about the blood part, you don’t use the liquid blood, just the congealed blood? i’m new to making dinuguan but for some reason my chinese boyfriend loves my mom’s dinuguan so i thought i’d give it a try. if i don’t have tamarind on hand, how would the recipe be if you use a sinigang packet?
thanks! and i really love your site:grin:
Yes, just the congealed blood so that you have small pieces of blood in the stew. Adding the liquid thicks the sauce too much which I don’t really like. I prefer my dinuguan more meaty than saucy.
Re sinigang mix. Hmmm… I think it might work.
gusto ko sanang i-try yang beef dinuguan. but the problem is, walang available na blood dito, knowing Saudi Arabia… GOD! love ko pa naman ang dinuguan, any suggestion! na pwede kong gamitin liban sa blood to cook dinuguan. Very funny yata ang tanong ako, dinugua is ot dinuguan without blood, pwede kaya ang chickn blood. Pwede kasi akong manghingi ng blood ng mnok dito sa kapitbahy namin na katayan ng mnok.
salamat! alm mo connie i rely enjoy your site, ang dmi kong natututunang recipe.
the problem is hindi ko alam kung nababas mong mga comment ko. Pano ko ba malalamn?
jhery.
@jerry roxas
subukan mo dugo at dila ng Camel baka pwede.
definitely pwede and chicken blood. that is exactly what i use. may hindi malansa and i think mas malinis.
hi kung di p ako ngkasakit di ko mlalaman ang iyong website. i did really enjoy it and were almost same idea about dinuguan. but when i was in philippines i used ” laman loob ng baka” like heart, liver and the big intestine not really intestine it usually use to goto as well i don’t know what is it but its so yummy.. ..but i used pig’s blood and i used kamias instead of vinegar. thnks and more power!!!
Good day,
“Use chicken liver and Portobello mushrooms”
Tutoo ito, I am staying in Qatar and hindi nga pwede yung animal blood. What I use and tried is chicken livers. Have it thawed out para malambot, chop it and you will be able to draw as much blood from the liver.
Take care lang kasi may salmonella ang chicken blood. KAya kailangan washed and clean lahat ng bagay na nadikitan ng chicken blood.
The novelty in the dish is that i use chicken breast, but I first fry the chicken skin para meron flavor yung dish.
The novelty in the equation use portabello mushroom lalo yung around 6″ na yung diameter. They tend to give out a dark blackish juice pag slightly sauteed and simmered in water.
As you can see medyo less meat and dish na ito, you can use 30% chicken meat, 30% soy bari( ito yung textured vegetable protein ). 30% chopped chicken livers, 10% chicken skin.
I have also used apple cider vinegar, I give a flavor na parang ang ginamit ay sukang iloko.
Yung soy bari is pwede soak in water together with the portabello mushroom. Save na juice para sa extra flavor ng dish. You saute the soy bari after na sangkutsa na yung chicken meat.Yun chicken skin is used as topping parang magiging crunchy chewy texture and labas nito after serving.
hi!thanks for the big help of your website…dami ko natututunan.
anyway, walang pig’s blood / chicken blood dito lugar namin…what is the best alternative for it? tagal ko ng nagke-crave for dinuguan e.
thanks in advance ms. connie
None that I know of.
human blood will do >:)
Yours, I suppose?