Dinuguan or “Chocolate Meat”
Yes, finally made the dish my blog has been named after. I’m a tad partial to this dish not only because of its deliciousness, but because of its deceiving American nickname - chocolate meat (and also cuz you can’t get more indigenous than this). When I was a kid I really did think it was amazing tender pork smothered in melted dark chocolate kisses. My child mind would’ve imagined that. Nonetheless, no matter what the hell it is, it was delicious.
I could just lie and tell you it’s something like the rich and smoky Mexican mole, but no. Its pork blood. Deal with it.
Here’s how it goes:
1 1/2 lbs boneless pork butt/shoulder strips
1 10 oz container of frozen edible pork blood (found in your local Asian market), defrosted
1 cup coconut vinegar (or a mild vinegar like rice vinegar)
1 to 2 cup water
5 garlic cloves, minced
1 medium onion, diced
2 tbsp coconut palm sugar
1 long Green pepper
Cooking fat like coconut oil
1. Sauté onions and garlic in cooking oil until translucent and garlic fragrant.
2. Add pork and mix and cook until no longer pink.
3. Add cup of water or two just to cover, bring to boil, reduce to medium simmer. Simmer for at least 30 min or until pork is tender and most of the water is reduced.
4. Add the pork blood, stir, Simmer another 5 minutes.
5. Add vinegar and coconut palm sugar, stir, simmer another 15-20 mins.
6. Throw in the green pepper, stir, cook about a minute or two.
7. Fin! Eat with cauliflower rice.
8. Even better the next day.