Cooking Dinuguan, mouth-watering FILIPINO PORK BLOOD STEW

MELBOURNE | Dinuguan is a savoury Filipino blood stew, made of pork offal simmered in a rich, dark gravy of pig blood, garlic, chili, and vinegar. It has been described by some as a stew version of blood sausage, or black pudding. Each mouthful is a delicious dance of sweet, salty, sour, bitter and umami.

I’m a big fan of Dinuguan. Before recording this episode of my YouTube series, “In The Kitchen”, I’d tried it twice but never cooked it. Here, top chef John Rivera (Kariton Sorbites) visits my kitchen to talk about this wonderful dish and cook it step-by-step.

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Paul
Paul
Paul founded The City Lane back in 2009 as a place to share photos of his travels around Europe with friends and family. The City Lane might have changed quite a lot since those early days but one thing that’s remained constant is Paul’s passion for food, travel and culture, and a desire to photograph and write about his experiences. Paul has a strong inquisitive nature that drives him to look beneath the surface in order to discover what really makes a city and its people tick, and what better way to do this than over a good meal or drink, with a city’s locals, at places that people who live in that city actually frequent. Paul is also a co-host of The Brunswick Beer Collective, a podcast that may or may not actually be about beer.

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