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Monday 22 June 2026 05:59:30 GMT

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🇵🇭 Dinuguan w/ Puto (Pork blood stew) | Filipino Food Bible Ep. 8 Dinuguan is a savory stew simmered in a sauce of pork blood, vinegar, garlic, onions, and chilies. The blood gives it this deep, dark color and velvety texture, while vinegar adds a bit of brightness, balancing the overall richness. For our version we’re using pork belly and serving it alongside puto - a fluffy rice cake, which is how it's often enjoyed here in Manila. Note : Put the cheese in the puto halfway through the cook rather than at the beginning 😅 INGREDIENTS: Dinuguan: - 20 cloves of garlic, minced - ⁠25g of ginger, minced - 1 large white onion, diced - 1kg of pork belly/shoulder, cubed - 40ml Patis - 60ml Vinegar on Meat - 60ml Vinegar after blood is added - 2 tbsp black pepper - 1 pork cube diluted in water - 6 stems Oregano - 600ml of Pig Blood - 6 pcs of Sili - 3 pcs Laurel leaves Puto base: - 440g rice flour - 1 tbsp baking powder - 1 tbsp yeast - Pinch of salt - Add 1 cup white sugar - Mix well - 2 cups water - 2 tsp vanilla Tangzhong (to be added to the puto base): - ½ cup of rice flour - 2 cups water INSTRUCTIONS: - Start by sauteing minced garlic in oil until lightly browned, then add onions and ginger. Add your pork to the same pan, and season with patis. Add vinegar while the pork is cooking, add pork broth, oregano, bay leaves and pepper. let simmer 15-20 mins - mix together pork blood and vinegar. Add this into your dinuguan w/ green chilies and let this cook for another 30 minutes. - For the puto, make the Tangzhong by combining rice flour and water and whisking. In the meantime, combine all ingredients under “puto base” and add your tangzhong before whisking. Cover in cling wrap and allow to rise for 30 minutes. - Add into molds lined with banana leaves, and steam for 15-20 minutes, making sure to top with slices of cheese midway through the cook. - Serve the dinuguan alongside puto and enjoy! #cookingasmr #asmr #filipinofood #pinoyfood

🇵🇭 Dinuguan w/ Puto (Pork blood stew) | Filipino Food Bible Ep. 8 Dinuguan is a savory stew simmered in a sauce of pork blood, vinegar, garlic, onions, and chilies. The blood gives it this deep, dark color and velvety texture, while vinegar adds a bit of brightness, balancing the overall richness. For our version we’re using pork belly and serving it alongside puto - a fluffy rice cake, which is how it's often enjoyed here in Manila. Note : Put the cheese in the puto halfway through the cook rather than at the beginning 😅 INGREDIENTS: Dinuguan: - 20 cloves of garlic, minced - ⁠25g of ginger, minced - 1 large white onion, diced - 1kg of pork belly/shoulder, cubed - 40ml Patis - 60ml Vinegar on Meat - 60ml Vinegar after blood is added - 2 tbsp black pepper - 1 pork cube diluted in water - 6 stems Oregano - 600ml of Pig Blood - 6 pcs of Sili - 3 pcs Laurel leaves Puto base: - 440g rice flour - 1 tbsp baking powder - 1 tbsp yeast - Pinch of salt - Add 1 cup white sugar - Mix well - 2 cups water - 2 tsp vanilla Tangzhong (to be added to the puto base): - ½ cup of rice flour - 2 cups water INSTRUCTIONS: - Start by sauteing minced garlic in oil until lightly browned, then add onions and ginger. Add your pork to the same pan, and season with patis. Add vinegar while the pork is cooking, add pork broth, oregano, bay leaves and pepper. let simmer 15-20 mins - mix together pork blood and vinegar. Add this into your dinuguan w/ green chilies and let this cook for another 30 minutes. - For the puto, make the Tangzhong by combining rice flour and water and whisking. In the meantime, combine all ingredients under “puto base” and add your tangzhong before whisking. Cover in cling wrap and allow to rise for 30 minutes. - Add into molds lined with banana leaves, and steam for 15-20 minutes, making sure to top with slices of cheese midway through the cook. - Serve the dinuguan alongside puto and enjoy! #cookingasmr #asmr #filipinofood #pinoyfood

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