Dinuguan with Puto (Pork dark soup with rice cake)

One Friday evening my friends and I decided to have dinner at Jologs at the Lucky Plaza. I find it to be a clean, cozy restaurant that serves food for value. I’ve tried their -silogs and I always recommend it to my Filipino friends who are looking for Filipino foods. That evening though, I was in the mood to try something other than silog on their menu. And since I was not keen on eating rice either, I settled on puto and dinuguan. I was not the least disappointed.

Dinuguan is traditionally made up of pork intestines cooked with pig blood (yah, to other cultures this sounds a bit eww). As long as the cook knows how to clean the intestines, and the secret to remove the odor, dinuguan can be a truly delicious experience. The dinuguan I had at Jologs was not made up of intestines though, I think the meat came from the ear or face portion of the pork since it was a bit crunchy.

Puto is a steamed rice cake and has a spongy and light fluffy texture. Some recipes put cheese on top, which is equally delicious as the plain version. For puto paired with dinuguan, I like it plain and not so sticky. This was just what I had that night.

Ingredients:

  • 1/2 kilo pork (diced)
  • 1/8 kilo pork liver (diced)
  • 1 small head of garlic (minced)
  • 1 small onion (minced)
  • 2 pieces laurel leaves
  • 3 tablespoons oil
  • 1/2 cup vinegar
  • 3 tablespoons patis (fish sauce)
  • 2-cups stock
  • 1-cup pig blood (frozen)
  • 4 long green peppers
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. In a pot, simmer pork for 30 minutes and remove scum
    that rises to the surface. Keep stock.
  2. In a casserole, heat oil and saute garlic and onion
    for a minute.
  3. Add in pork, pork liver, laurel leaves, patis, salt
    & pepper and saute for another 5 minutes.
  4. Add in vinegar and bring up to a boil without
    stirring.
  5. Lower heat and allow simmering uncovered until most of
    the liquid has evaporated.
  6.  Add in stock and allow simmering for 5 minutes.
  7.  Add in blood, sugar, and long green peppers.
  8. Cook for 10 minutes more or until consistency
    thickens, stirring occasionally to avoid
    curdling.
  9. Serve hot with puto.