Main Course

Dinuguan (Filipino Pork Blood Stew)

Name: Dinuguan (Filipino Pork Blood Stew)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: filipino
Ingredients: 500 g pork belly cut into 1-inch cubes; 250 g pork offal cleaned, cut into 1-inch pieces (e.g., liver, heart) (optional); 250 ml pig blood fresh, stirred with 1 tbsp vinegar to prevent coagulation; 6 clove garlic minced; 1 pcs yellow onion chopped; 2 tbsp ginger grated; 2 pcs green chili sliced (siling haba); 2 pcs finger chili whole (siling labuyo) (optional); 0.5 cup vinegar cane or white; 1 cup water; 2 tbsp fish sauce; 0.5 tsp black pepper freshly ground; 2 pcs bay leaf; 2 tbsp cooking oil; 1 tsp salt or to taste

Dinuguan is a rich and savory Filipino stew made from pork offal and/or meat simmered in a spicy, tangy gravy of pig's blood, vinegar, and aromatics. It's often served with steamed rice or puto (steamed rice cakes). This recipe offers a balanced flavor profile, perfect for those new to the dish.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 4
Difficulty: Medium

Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpork belly, cut into 1-inch cubes
250 gpork offal, cleaned, cut into 1-inch pieces (e.g., liver, heart)(optional)
250 mlpig blood, fresh, stirred with 1 tbsp vinegar to prevent coagulation
6 clovegarlic, minced
1 pcsyellow onion, chopped
2 tbspginger, grated
2 pcsgreen chili, sliced (siling haba)
2 pcsfinger chili, whole (siling labuyo)(optional)
0.5 cupvinegar, cane or white
1 cupwater
2 tbspfish sauce
0.5 tspblack pepper, freshly ground
2 pcsbay leaf
2 tbspcooking oil
1 tspsalt, or to taste

Equipment

large pot · knife · cutting board · stirring spoon

The method

Step by step

1
Heat cooking oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the chopped yellow onion and cook until softened, about 3-4 minutes.
About 4 min
3
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
4
Add the pork belly and pork offal (if using) to the pot and cook, stirring occasionally, until browned on all sides, about 8-10 minutes.
About 10 min
Cook’s note: Browning the meat adds depth of flavor.
5
Pour in the vinegar and bring to a boil without stirring for 2-3 minutes to allow the alcohol to evaporate.
About 3 min
Cook’s note: This step is crucial for the distinct sour flavor and to prevent a raw vinegar taste.
6
Add the water, fish sauce, black pepper, bay leaf, green chili, and whole finger chili (if using). Bring the mixture to a simmer.
About 3 min
7
Reduce heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the pork is tender.
About 40 min
Cook’s note: The cooking time may vary depending on the cut of pork used.
8
Pour in the prepared pig blood, stirring constantly until it thickens and turns dark. Cook for another 5-10 minutes.
About 10 min
Cook’s note: Keep stirring to prevent the blood from clumping at the bottom.
9
Taste and adjust seasoning with salt if needed.
About 1 min
10
Remove bay leaves before serving.
About 1 min

Keep it good

Storage

Store leftover dinuguan in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if it has thickened too much.