Filipino
Dinuguan
A rich Filipino pork blood stew simmered with vinegar, garlic, and chilies until deep, savory, and gently tangy. This small batch is hearty and traditional, best served hot with rice or puto.
Watch it madePanlasang Pinoy · 10:04
Ingredients
- Pork belly or pork shoulder, cut into small cubes250g
- Pork liver or pork intestine, cleaned and chopped100g
- Fresh pork blood, strained1 cup
- Cane vinegar1/3 cup
- Water or pork stock1 cup
- Garlic, minced4 cloves
- Small onion, chopped1
- Ginger, minced1 tsp
- Fish sauce1 tbsp
- Bay leaf1
- Long green chili1
- Bird's eye chili, optional1
- Cooking oil1 tbsp
- Salt and ground black pepperto taste
- Sugar, optional1/2 tsp
Method
- If using pork intestine, rinse it well, boil until tender, drain, and chop before cooking the stew.
- Heat the oil in a pot over medium heat, then sauté the garlic, onion, and ginger until fragrant and softened.
- Add the pork belly or shoulder and cook until the pieces lose their raw color and begin to render some fat.
- Stir in the chopped liver or intestine and cook for 3 to 4 minutes.
- Add the fish sauce and cook for 1 minute to season the pork.
- Pour in the cane vinegar and let it boil uncovered without stirring for 3 to 5 minutes to mellow the acidity.
- Add the water or pork stock and bay leaf, then simmer covered for 25 to 30 minutes, or until the pork is tender.
- Lower the heat and slowly pour in the strained pork blood while stirring constantly to keep the sauce smooth.
- Simmer gently for 8 to 10 minutes, stirring often, until the sauce thickens and turns dark brown-black.
- Add the long green chili and optional bird's eye chili, then simmer for 3 minutes more.
- Season with salt, black pepper, and a little sugar if desired, then serve hot with steamed rice or puto.
Common questions
Can I substitute pork shoulder for pork belly in dinuguan?
Yes. Pork shoulder works well and is leaner, so the stew will be less rich. Cut it into small cubes and simmer a little longer if needed until tender. You can add a small amount of oil if the pot looks dry.
How long should I simmer the pork before adding the blood?
After adding water or stock, simmer covered for about 25 to 30 minutes, or until the pork is tender. The pork should be nearly done before the blood goes in, since the blood only needs gentle cooking to thicken the sauce.
What common mistakes should I avoid when making dinuguan?
Don’t stir the vinegar right away—let it boil uncovered for a few minutes first to mellow the sharpness. Also avoid boiling the blood hard; add it slowly over low heat while stirring, or it can curdle and turn grainy.
How do I store and reheat leftover dinuguan?
Cool it quickly, then refrigerate in a covered container for up to 3 to 4 days. Reheat gently over low heat, stirring often. If it thickens too much, add a splash of water or stock to loosen the sauce.
What should I serve with dinuguan?
Serve it hot with steamed rice, puto, or sliced rice cakes. The mild sweetness of puto balances the rich, tangy sauce well. Add extra chilies on the side if you want more heat.