Dinuguan
Filipino Pork Blood Stew
A rich and savory Filipino stew made with pork belly, pork ears, and pork blood, simmered in a tangy vinegar-based sauce. It's known for its deep, complex flavor and unique texture.
🧂 Ingredients
- 300 g Pork belly
- 300 g Pork ears
- 500 ml Fresh pork blood
- 80 ml White vinegar
- 1 head Garlic
- 1 medium Onion
- 1 inch piece Ginger
- 3-5 Green chilies (Siling Haba)
- 250 ml Water
- 2 tbsp Fish sauce (Patis)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the pork: In a large pot, combine the pork belly and pork ears with enough water to cover. Bring to a boil over medium-high heat. Skim off any scum that rises to the surface. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the pork is tender when pierced with a fork. Drain the pork, reserving about 1 cup of the cooking liquid. Cut the pork into bite-sized pieces if not already done.
⏱️ 1 hour - 2
Sauté aromatics: In the same pot (or a clean one if preferred), heat a tablespoon of oil (optional, if pork rendered enough fat). Add the minced garlic, chopped onion, and minced ginger. Sauté over medium heat until fragrant and the onions are translucent, about 3-5 minutes. Add the cooked pork pieces and sauté for another 5 minutes until lightly browned.
⏱️ 10 minutes - 3
Incorporate the blood: Pour the fresh pork blood into the pot. Stir continuously with a whisk or spoon to prevent it from curdling. Cook for about 10-15 minutes, stirring constantly, until the blood thickens and turns a deep, opaque color. The mixture should start to resemble a thick sauce.
⏱️ 15 minutes - 4
Add liquids and chilies: Pour in the vinegar and the reserved pork cooking liquid (or water). Add the whole or slit green chilies. Bring the mixture to a gentle simmer. **Crucially, do not stir immediately after adding the vinegar.** Let it simmer uncovered for about 10 minutes to allow the vinegar's harshness to cook off. This prevents a raw vinegar taste.
⏱️ 10 minutes - 5
Simmer and season: After the initial 10 minutes of simmering without stirring, you can now gently stir the dinuguan. Continue to simmer uncovered over low heat for another 30-45 minutes, or until the sauce has thickened to your desired consistency and the flavors have melded. Stir occasionally to prevent sticking. Season with fish sauce, salt, and freshly ground black pepper to taste. The final consistency should be thick but pourable.
⏱️ 45 minutes
💡 Pro Tips
- ✓To ensure the pork blood doesn't curdle, stir it constantly as it heats up. Adding it to a simmering, not boiling, liquid can also help.
- ✓Adding the vinegar towards the end of the cooking process and not stirring it immediately is key to a balanced flavor, preventing it from becoming too sharp.
- ✓Dinuguan is traditionally served hot with Puto (steamed rice cakes) or steamed rice. The slightly sweet and soft texture of Puto complements the rich, savory stew perfectly.
- ✓For a richer flavor, you can add a small amount of coconut milk towards the end of the simmering process.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Include other pork offal like liver, intestines, or kidneys for a more complex texture and flavor.
- Add more green chilies or use spicier varieties like bird's eye chilies for a spicier dinuguan.
- Some variations include a touch of sugar or coconut milk for a slightly different flavor profile.