Pressure-Cooked Filipino Pork Dinuguan with Seasonal Vegetables Dumplings
A comforting Filipino classic, Dinuguan is a savory pork blood stew. This recipe modernizes it with pressure cooking for quick tenderness and pairs it with handmade seasonal vegetable-filled dumplings for a satisfying weeknight meal.
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Overview
Dinuguan, a beloved Filipino pork blood stew, is rich and savory with a distinctive tang. This modernized version uses a pressure cooker to tenderize pork quickly without losing the deep flavors. It is paired with delicate handmade dumplings filled with seasonal vegetables, adding a fresh and textural contrast. This comforting dish is perfect for a flavorful weeknight dinner.
Why you9ll love it
- Pressure cooking drastically reduces the stew9s cooking time while preserving tenderness and depth of flavor.
- Handmade vegetable dumplings add freshness and balance to the rich pork stew.
- Utilizes seasonal vegetables for the dumplings, making it adaptable and nutritious.
- A classic Filipino comfort food updated with modern techniques and presentation.
Ingredient notes
- Pork: Use bone-in pork shoulder or pork belly for best flavor and tenderness.
- Pork blood: Fresh or frozen pork blood can be used; ensure it is from a reliable source and handled hygienically.
- Seasonal vegetables: Choose finely chopped or shredded vegetables such as carrots, cabbage, chives, or spinach for the dumpling filling.
- Dumpling wrappers: Can use store-bought or homemade dough. Choose wrappers suitable for boiling or steaming.
- Vinegar: Traditional Filipino cane vinegar or white vinegar adds tang to the stew.
Serving & storage
- Serve hot with steamed jasmine rice or on its own as a hearty meal.
- Store leftovers in airtight containers refrigerated for up to 3 days.
- The stew can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
- The dumplings are best served fresh; store uncooked dumplings covered in the fridge for up to 1 day or freeze separated by parchment.
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Chef tips
- When adding pork blood, stir gently to prevent curdling and ensure even cooking.
- For a smoother stew, strain the pork blood before adding.
- Be careful when releasing pressure from the cooker to avoid burns.
- You can adjust the level of spiciness by adding or omitting the bird's eye chilies.
- Make dumpling dough ahead of time and keep covered to prevent drying out.
Ingredients
- 600 g (1.3 lbs)pork shoulder, cut into 2.5 cm cubes
- 250 ml (1 cup)fresh pork blood, strained
- 2 tbspvegetable oil
- 1 largeonion, finely chopped
- 5 clovesgarlic, minced
- 2bird's eye chilies, sliced (optional)
- 100 ml (1/3 cup)cane or white vinegar
- 500 ml (2 cups)water or pork broth
- 2 tbspsoy sauce
- 1 tspsalt, to taste
- 1/2 tspblack pepper
- 1/2 tspsugar
- 150 g (1 cup)all-purpose flour (for dumpling dough)
- 100 ml (scant 1/2 cup)warm water (for dumpling dough)
- 1 tspsalt (for dumpling dough)
- 150 g (1 cup)mixed seasonal vegetables (carrots, cabbage, chives), finely chopped (for dumpling filling)
- 2 tbspsoy sauce (for dumpling filling)
- 1 tspsesame oil (for dumpling filling)
- 1 clovegarlic, minced (for dumpling filling)
- to tastesalt and pepper (for dumpling filling)
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Equipment
- pressure cooker
- mixing bowls
- rolling pin
- knife
- large pot
- wooden spoon
- measuring cups and spoons
Nutrition per serving
- Calories520
- Protein38 g
- Carbs45 g
- Fat22 g
Step-by-step
Step 1
In a large mixing bowl, combine flour, salt, and warm water. Knead until a smooth dough forms. Cover and let rest for 20 minutes.Step 2
Meanwhile, prepare the dumpling filling by mixing finely chopped seasonal vegetables, soy sauce, sesame oil, minced garlic, salt, and pepper in a bowl. Set aside.Step 3
Divide the dough into small portions and roll each into thin circles about 7 cm in diameter. Place about 1 tablespoon of filling in the center of each wrapper, then fold and seal the edges to form dumplings.Step 4
Heat vegetable oil in the pressure cooker over medium heat. Sauté chopped onion and garlic until fragrant and translucent, about 3 minutes.Step 5
Add pork cubes and cook, stirring occasionally, until browned on all sides, about 5 minutes.Step 6
Pour in vinegar, do not stir, and allow to boil for 3 minutes to cook off acidity.Step 7
Add water or pork broth, soy sauce, bird's eye chilies (if using), salt, pepper, and sugar. Stir gently to combine.Step 8
Secure the lid on the pressure cooker and bring to high pressure. Cook for 20 minutes to tenderize the pork.Step 9
Release pressure carefully according to manufacturer's instructions. Remove lid and stir in pork blood slowly to avoid curdling. Simmer uncovered on low heat for 5 minutes to thicken the sauce.Step 10
Meanwhile, bring a large pot of water to a boil. Cook dumplings in batches for 4-5 minutes until they float and are cooked through. Drain and set aside.Step 11
Serve the Dinuguan hot with freshly cooked seasonal vegetable dumplings on the side. Garnish with additional chilies or fresh herbs if desired.
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