Pork Blood Stew

Name: Pork Blood Stew (Dee • noo • goo • AHN)
Yield: Serves 5
Cuisine: Filipino
Ingredients: 2 cloves garlic, peeled and coarsely chopped; 1 tablespoon olive oil; 1½ pounds (680 g) skin-on pork shoulder or pork belly, cut into 1-inch (2.5 cm) dice; 1 (1-inch/2.5 cm) piece fresh ginger, peeled and coarsely chopped; 1 medium yellow onion, finely minced; 1 teaspoon coarsely cracked black pepper; 1½ teaspoons kosher salt; 3 whole cloves; 1½ teaspoons fish sauce; 1 whole fresh long green chile or jalapeño; 2 bay leaves, fresh or dried; ½ cup (120 ml) apple cider vinegar; 1 whole star anise; 5 ounces (150 ml) frozen pork blood, thawed

Dee • noo • goo • AHN

Preparation info

Serves
5

Difficulty
Complex

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

When I was coming up through Brooklyn kitchens, everyone was reading The Whole Beast by the English chef Fergus Henderson and getting excited about nose-to-tail cooking—which to many in the Philippines is just a way of life: If you don’t have much, you use everything you have.

I was already comfortable with offal, because I grew up eating dinuguan, pork blood stew, which my and pretty much every Fil