Dinuguan at Puto Recipe

Most Filipinos consider Dinuguan and Puto to be a good meal combination. This refers to steamed rice cake and pork blood stew. It is best eaten by dipping the puto into the blood stew and eating both together. Here is a step-by-step recipe to prepare them:

Ingredients

For Dinuguan

  • 1 lb. of pork (cut into cubes)
  • 1 cup of vinegar
  • 2 pieces of long green pepper
  • 1 1/2 tablespoon of brown sugar
  • 1 piece of onion (chopped finely)
  • 1 tablespoon of garlic (minced)
  • 3 tablespoon of cooking oil
  • 1 cup of water
  • 10 oz of pork blood
  • 1 piece of pork bouillon cube
  • salt and pepper to taste

For Puto

  • 1 cup of all-purpose flour
  • 1/2 cup of granulated white sugar
  • 3 teaspoons of baking powder
  • 1 cup of fresh milk
  • 1/4 teaspoon of vanilla extract
  • 3/4 cup of shredded sharp cheddar cheese
  • 5 cups of water for steaming

Recipe & Preparation For Puto

  1. Fill a steamer or cooking pot halfway with water. Allow to come to a boil.
  2. Sift together the flour, sugar, and baking powder. In a mixing bowl, combine all of the ingredients. Combine thoroughly.
  3. While stirring, gradually add the milk. Continue to stir until the mixture’s texture is smooth.
  4. Combine the vanilla extract and half of the cheese in a mixing bowl.
  5. Fill small to medium-sized molds with the mixture. Place in a steamer. Steam for 25 minutes, covered. Place the remaining cheese on top of each puto. Continue to steam for 5 minutes.
  6. Remove the steamed cheese puto from the steamer. Allow it to cool.
  7. Using a spatula, gently remove the puto from the mold.
  8. Place on a serving plate. Set it aside, prepare to cook Dinuguan.

Recipe & Preparation For Dinuguan

  1. In a pan, heat the oil, then sauté the garlic and onions.
  2. When the onion has softened, add the pork. Continue to sauté for 5 minutes, or until the onions are light brown.
  3. Pour some water. Allow to come to a boil.
  4. Add the cubes of pork. Cook over low heat until the meat is tender.
  5. Next, add in the pork blood. Stir well. Cook for 8 to 10 minutes, stirring occasionally.
  6. Pour in the vinegar, then add the sugar and long green pepper. Cook for 12 to 15 minutes at a time.
  7. As needed, season with salt and pepper. Serve immediately with Puto.