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Filipino Pork Blood Soup (Dinuguan)

Make a Filipino classic — unusual, but seriously delicious! Pork blood soup might give you pause at first, what with the name, the look, and the blood in the ingredient list. But there's nothing to fear! It may seem awfully exotic here, yet in the Philippines it's a thoroughly traditional, everyday dish. The blood makes the soup incredibly rich and savory. The lemon juice is optional, but it gives the finished dish a subtle lift. You can also skip the offal entirely and just use 1.2 kg (about 2.5 lb) of pork tenderloin.

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Pork blood soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 % 11 g
Fats 48 % 11 g
Carbohydrates 4 % 1 g
153 kcal
GI: 100 / 0 / 0
    1. To make this unusual and very tasty dish, prep the ingredients: rinse the meat and cut it into large pieces. Do the same with the offal (use liver, heart, lungs, ears — whatever you like): rinse, remove any membranes, then cut into large pieces. Peel and finely chop the onion. Peel the garlic cloves and crush them with a press or fine grater. Rinse and peel a piece of ginger root and grate it finely or chop it with a knife. 2. With everything prepped, you can start the soup: put the chopped meat and offal in the slow cooker, pour in the broth, add the bay leaves, set it to "Stew," and cook for 1 hour. When the time's up, open the cooker, transfer the contents to a heavy-bottomed pot, and discard the bay leaves. Heat a skillet with the olive oil, add the chopped onion, garlic, and ginger, and fry, stirring, for 5–10 minutes until golden. Add the sautéed onion, garlic, and ginger to the pot with the meat and offal. Set the pot over medium heat, bring to a boil, then lower the heat and cook everything together for 5 minutes. Stir 2 tablespoons of the vinegar into the container of blood and mix well. Pour the rest of the vinegar into the pot with the meat and stir, then pour in the blood and stir again — the contents should darken quickly. Cook for 5–10 minutes until thickened. Add the fish sauce and lemon juice, sprinkle with salt, and stir, tasting and adjusting the salt and seasonings as needed. Take the pot off the heat, ladle the soup into bowls, and garnish with fresh cilantro. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Brains (beef, pork, lamb) - 92  kcal/100g
  • Tripe - 120  kcal/100g
  • Brain sausage - 342  kcal/100g
  • Offal - 170  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Sea salt - 0  kcal/100g
  • Pig's blood - 216  kcal/100g
  • Meat broth - 34  kcal/100g

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