How to Cook Dinuguan
Hello suckers and flesheaters. Welcome to myfilipinokitchen. The kitchen of horror and gore.
How to Cook Dinuguan, recipe dissection 1
Heart.
Check.
Liver.
Check.
Intestines.
Check.
Ears.
Check.
Blood.
Check.
Spices.
Check.
How to Cook Dinuguan, recipe dissection 2
In the cauldron with ginger, salt and sugar.
Stomach ripped open.
Hack and slash, lengthwise then crosswise.
Boiled Ears.
Boiled Liver.
Boiled Heart.
Boiled Intestines.
How to Cook Dinuguan, recipe dissection 3
Spices, heart, liver, intestines, ears, pork, flour and oil back in the cauldron, covered. Two ten-minute gaps with scraping of flesh in between…
…while the marinade of 1 liter of blood, 3 cloves of garlic, fourth of a cup of vinegar and half a cup of H2O is diluting in a bowl.
After 2-ten-minutes of scraping and mixing the flesh, innards and spices, drown them all in blood, cover and in very low heat -
Wait.
Wait.
Wait.
Chant for bubbles.
Chant for bubbles.
Chant for bubbles.
Chant for blood.
Happy Halloween Suckers.
Questions?
You’re the goriest, most blood sucking, and utterly amazing Filipino foodblogger out there! I have NEVER known the process of how to cook dinuguan until now!!! I must say I’d rather just go and eat the damn thing without knowing what’s in it because it’s just delicious but it’s helpful to know what I’m eating too hahaha! This post has been most informative and interesting!
LOL. thanks trish. it’s mission accomplished on my end knowing that it’s quite understandable with just a few words. if you have any questions on the process, be my guest.
My mom used to talk about eating this stew as a child and I was always somewhat grossed out by it. I can definitely see the beauty in it now =)
[...] a million pieces. Remember eating a Dinuguan like an exploded blob of bloody chaos instead of the perfect smooth and saucy Dinuguan stew? That’s why I want to pull this off right. And and I thought it may affect the delicate [...]
I’ve been calling it “VAMPIRE’S DELIGHT” for 3 years now. Served it at a girlfriend’s wedding and all filipino dishes were labeled. I had to come up with something different for this one… I heard it already used elsewhere..
and to think I nicknamed it that!!
Dang!!!! eat your heart out Chef Chris Cosentino! I love, love how you highlight each ingredients. Let the beautiful photos speak for itself. Who’s the offal king now?
. I wish i could buy my offals as fresh and beautiful as yours.
I have been telling my “friends” they are eating chocolate stew Pinoy style
Ziggy!!!! you rock!!!!
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