500G pork belly, cut in 2cm cubes
250g soft black pudding
1 onion, thinly sliced
1 or 2 red chillies, chopped
1/4 cup cane vinegar or cider vinegar
1/2 tsp sugar
1/4 water, add more if needed
2 tsp RoniB's Kitchen Garlic Chilli Paste
Heat oil in a pan.
Brown the cut pork belly, set aside
Gently fry the onion until soft, set aside
In a pan or casserole, gently cook the black pudding and chillies
Add the vinegar and sugar, cook for 2 mins
Add the water, cook for a further minute.
Blend with a stick blender to a paste and add garlic chilli paste
Return the pork and onions in the casserole with the blended black pudding, add extra water if sauce is too thick
Bring to a boil and then simmer with lid on for 30 minutes or until pork is fully cooked.
One of the favourite dishes in a Filipino household is Dinuguan. Usually served in festive occasions or as a snack together with steamed rice cake or puto. This recipe is Steve's cheat version and we call it Black Pudding Stew.
Steve's Black Pudding Stew (Cheat Dinuguan)