Take Pan de Regla Literally With This Bloody RecipeOctober 27, 2015
Love it or hate it, dinuguan is one of those truly Filipino dishes that makes its way to almost every fiesta and family gathering. Perfectly Halloween-y, no other Pinoy food could be a more perfect choice. The thick and rich pig’s blood stew has a gamey flavor that is balanced out by spicy banana peppers and sour vinegar.
Traditionally served with puto, dinuguan begs for a starchy side. Taking inspiration from another Filipino favorite, pan de regla, we decided to up the Halloween factor by coloring a sweet bread dough with naturally red food coloring—even more blood. Bring this dish to your next October gathering and spook all the unadventurous eaters at your table.
Dinuguan Pan de Regla
Total Time: 4 hours
Yield: 1 dozen
- 1 tbsp cooking oil
- 1 tsp ginger, minced
- 6 tbsps onion, minced
- 2 cloves garlic, minced
- 1/2 lb pork shoulder, cut into small cubes
- 1/4 cup water
- 4 tbsps white vinegar
- 1/2 cup pig’s blood
- 2 banana peppers
- salt and pepper, to taste
- Heat the oil in a pot. Add the ginger, onion, and garlic, and sauté until soft.
- Add the cubed pork shoulder and cook until brown.
- Pour in the water and bring it to a boil. Turn down to a simmer and cook until the pork is tender.
- Add the vinegar and bring the mixture back up to a boil.
- Lower the heat and add in the banana peppers.
- Add the pig’s blood into the pot while stirring continuously, to keep the blood from becoming lumpy.
- Heat this over medium heat for about 10 minutes. Remove the banner pepper.
- Season with salt and pepper. Set aside to cool completely.
- 1 Cup pig’s blood, room temperature
- 1/3 Cup butter, melted
- 3 Tablespoons water
- 2 1/2 Teaspoons dry yeast
- 4 Cups all purpose flour
- 1/3 Cup white sugar
- 1 Teaspoon salt
- 3 Egg yolks
- 1 Egg, beaten (egg wash)
- Black sea salt (optional)
- In the bowl of a mixer fitted with a dough hook, add the blood, melted butter, and water.
- Sprinkle the yeast over the wet ingredients and let stand for 5 minutes.
- After 5 minutes, add the flour, sugar, salt, and egg yolks.
- Turn the mixer on low speed until the dry ingredients are just incorporated.
- Turn the mixer onto medium high seed and knead the dough for 5 minutes. The dough should come out smooth and slightly tacky.
- Remove the dough and place in a greased bowl, then cover with plastic wrap.
- Set the dough in a warm place for 1 hour or until double in size.
- Turn the risen dough out onto a floured surface and remove the air. Divide the dough into 12 equal pieces.
- Take each piece and flatten with your palm. Spoon some of the cooled dinuguan into the centre and wrap the dough around the filling. Continue with all 12 pieces of dough.
- Place the filled dough onto a greased baking sheet, seam side down, with enough space to let them rise (about 6 per baking sheet).
- Cover the sheets with plastic wrap and set aside in a warm place for 1 hour or until they are more than double their size.
- While the dough is rising, preheat the oven to 375F. Take the risen rolls and brush them with egg wash and sprinkle the tops with black sea salt.
- Bake them for about 20 minutes or until brown and glossy.
- Remove from the oven and serve while warm.