Dinuguan (Filipino Pork Blood Stew)
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
Converted for display; the recipe amounts stay equivalent.
- 500 gpork belly, cut into 1-inch (2.5 cm) cubes
- 250 gpork offal, cleaned, cut into 1-inch (2.5 cm) 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
Store leftover dinuguan in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if it has thickened too much.
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