Dinuguan (Filipino pork blood stew) (paleo, AIP)
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Recipe type: Paleo, Autoimmune Protocol
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Don't judge this dish by its ghoulish appearance... it's one of my all-time favorites! Blood-sucking vampires notwithstanding, the first time I had this dish at a Filipino restaurant in Guam I 1) did a total taste double-take and 2) proceeded to order it every chance I got. Luckily it's also pretty easy to make at home (and to paleo-ify with ACV). What better way to eat nose-to-tail than with an energy-rejuvenating hearty pork stew that supplies all your undead iron and nutrient needs?
Ingredients
  • 2-3 pounds of pork belly/shoulder/loin, assorted offal, or combo thereof (I used about a pound each of pig's ears, pork hocks, and chicken livers - could always just go pork chop if you're feeling less adventurous)
  • 1 tablespoon olive, palm or coconut oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 small knob ginger (~1 tsp), minced
  • 1.25 cups pig's blood (~10 oz)
  • ½ cup apple cider vinegar
  • 1 tablespoon fish sauce
  • 3 cups stock (I used pork broth)
  • 1 tsp lemon juice (optional, just sharpens the flavor a bit)
  • 1 tb coconut aminos (optional)
  • 1 tsp sea salt
  • 3-4 bay leaves (fresh or dried)
  • cilantro for garnish, cassava bread for serving
Instructions
  1. Pre-cook any tough cuts of meat in a pressure cooker or braise on low heat (I cooked my pig's ears and hocks for an hour in the Instant Pot).
  2. Saute minced garlic, onions, and ginger in oil over medium heat for ~5-10 minutes until browned.
  3. Add in liver and other meat and brown/cook with onion mixture for 5 minutes.
  4. Add 2 tb of the vinegar to your container of pig's blood (separately) and make sure any jellied blood is broken up to the extent possible.
  5. Add rest of vinegar to the main mixture and stir well. Add blood and stir well (mixture will quickly darken). Cook for about 5-10 minutes until mixture thickens.
  6. Add rest of seasonings (fish sauce, salt, lemon, aminos) and adjust to taste.
  7. Serve with cilantro and tasty cassava flatbread.
Recipe by Flash Fiction Kitchen at http://www.flashfictionkitchen.com/dinuguan-filipino-pork-blood-stew/