Dinuguan. In a pot over medium heat, heat oil. Add onions, garlic and ginger and cook until limp. Add pork and cook, stirring occasionally, until lightly browned. Add fish sauce and cook for about 1 to 2 minutes. Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 5 minutes or until slightly reduced.
This is a recipe for Dinuguan Lamang loob. It is basically a type of blood stew with pork innards. Heat a large cooking pot and pour-in oil. Sauté garlic and onion. Add pig’s heart, liver, and small intestine then cook for 5 minutes. Add cooking wine, fish sauce, ground black pepper, and water.
Pork Dinuguan is a classic Filipino stew made of diced pork, pork blood, and spices. Also known as chocolate meat, it's hearty, boldly-flavored, and delicious as a main meal or midday snack. In a bowl, combine pig’s blood and about 2 tablespoons of the vinegar. Stir well.
Crispy Dinuguan. There are many ways of cooking the dish. In this version of crispy dinuguan, you have to boil the intestines to remove the unpleasant odor and to make it crispy when fried. Then the pork, heart and liver is sauteed for a minute, then simmered with water, vinegar and spices until the meat is tender.