rice cake confessional

adventures in eating

mom’s kitchen part 2

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I’ve been eating this since forever. I used to eat my mom’s version exclusively but slowly branched out to my aunt’s and, after a 6 month long stint in the Philippines, began eating it whenever/wherever the craving hit regardless of who prepared it. Let’s just get it out there. I am a big fan of diniguan. Here’s my mom’s version, all measurements are approximate. When I asked her “how much” of each ingredient she put in, there was a whole bunch of “I don’t know” involved.


  • 1 medium onion, chopped
  • 5 cloves of garlic
  • 1 1/2 lbs of diced pork
  • 1/2 cup of vinegar
  • salt to taste
  • jalapenos (optional)
  • 2 cups of beef blood
  • water
  • oil
  1. “You have to gisa.” Heat the oil in a small pan over medium-high heat and saute the garlic and onions. Add the pork, pepper, and salt (about a tsp). Cook until the pork is white.
  2. Add enough water to cover the pork and boil to soften.
  3. When the pork is tender, add the vinegar. Allow to boil but do NOT stir. If you do, you’ll bruise the vinegar.
  4. After 5 minutes of boiling, lower to medium heat and add the beef blood. Fill the same container you used for your beef blood with more water and add to the pot and stir.
  5. Boil for 10 minutes.
  6. The end result should be a stew-like consistency with a deep black color.
  7. Serve hot with white rice or puto.



Written by joann

April 8, 2007 at 9:45 am

Posted in filipino, mom's kitchen

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