EPISODE 2: Dinuguan (Chocolate Meat)

HI, Everyone! This is Jack and here is the second podcast of Jack Ate the Beanstalk.

This one is on Dinuguan. Dinuguan is filipino dish. It is a simple stew, made with pork. It's kind of like adobo, but it adds pig's blood. Dinuguan is like a lot of filipino food. It uses vinegar and garlic. The blood makes Dinuguan very dark and thick. It looks almost black. It also makes the stew kind of gritty.

My special guest for this podcast is my great Uncle Harvey, who is a great cook. He has a lot of filipino recipes and cooks a lot for our very big family. Maybe I'll end up loving it. What do you think? I can tell you that a lot of people in my family DO NOT like it, but a lot of people also LOVE it. Don't forget to download my podcasts on my website and on iTunes.

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Puzzler Question: "What is the name of the 'bloody' breakfast sausage eaten in England?"

Answer: Blood Pudding
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Recipes

Uncle Harvey's Dinuguan

2 lbs. pork butt
6-8 cloves of garlic
1 round onion
1 tomato
1/2 cup soy sauce
1/4 cup patis (fish sauce)
1/4 cup vinegar, approx.
1 pint blood

Finely chop/crush the garlic, onion and tomato in a food processor.
Remove fat from the pork butt and cube the meat into 1/2 inch squares.
Brown the meat on high heat for about 5 min.
Combine ingredients in pot and saute.
Add soy sauce and patis and part of the vinegar. Save the rest of vinegar if needed at end, as the blood also has vinegar mixed in it.
Add blood.
Simmer on medium low heat.

Serve over rice.