Dinuguan is a Filipino stew made of pork meat cooked in pig’s blood, vinegar and spices. Offal parts are traditionally used in this rich and spicy dish but since I was able to intrigue G enough to give it a try, I Â used pork belly to tame the fear factor. He already has to wrestle with the idea of eating pork blood and to add bits and pieces of ears, snouts, stomach and kidneys into the mix might be too much for the poor guy to handle in one sitting.
I prefer vinegar in my dinuguan but I’ve tried versions which use tamarind, kamias or even tomato sauce as the souring agent. Regardless of what you choose to use, these acids serve the same purpose. Along with adding the necessary touch of sourness to the dish, they also keep the blood from curdling. Make sure to stir about one or two tablespoons of the vinegar in the pork’s blood before adding to the stew to ensure a smooth, deep brown sauce. The brown sugar added during the last few minutes of cooking might seem out of place in this rich, savory dish but it does pull all the flavors together nicely. Give this dinuguan a try tonight and let me know what you think.
- 10 ounces pig's blood
- 1 cup vinegar
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 small knob ginger (about 1 teaspoon), peeled and minced
- 2 pounds pork belly, cut into ½-inch strips
- 1 tablespoon fish sauce
- 1 cup water
- 1 tablespoon brown sugar
- 2 finger chilies
- salt and pepper to taste
- In a bowl, combine pig's blood and about 2 tablespoons of the vinegar. Stir well.
- In a pot over medium heat, heat oil. Add onions, garlic and ginger and cook until limp. Add pork and cook, stirring occasionally, until lightly browned. Add fish sauce and cook for about 1 to 2 minutes. Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 5 minutes or until slightly reduced. Add water and bring to a boil. Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender.
- Add pig's blood, stirring to disperse and prevent lumps. Add brown sugar and stir to dissolve. Add chili peppers. Season with salt and pepper to taste. Continue to simmer for about 10 minutes or until sauce is thickened. Serve hot with rice or puto.
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Joy Quijada says
August 9, 2018 at 3:12 amYour dinuguan recipe is superb…i did add a few leaf of dried laurel just like Goldilocks dinuguan..btw got the pig’s blood from the market and placed it in the freezer…can i still use that?…kudos to you!!! Thanks
Lalaine says
August 9, 2018 at 10:49 pmHi Joy!
I think it should be fine as I think the ones they sell at the Asian supermarket are also frozen.
Joy Quijada says
August 9, 2018 at 3:01 amYour dinuguan recipe is superb…i did add a few leaf of dried laurel just like Goldilocks dinuguan…kudos to you!!! Thanks
Lalaine says
August 9, 2018 at 10:48 pmThank you so much!
Suzanne says
May 17, 2018 at 7:03 amI am now rocking dinuguan, thanks to you Lalaine! I used to be intimidated by the dish but you showed us how easy and simple it is to cook.
T.L. says
July 14, 2017 at 5:01 amCan I use beef blood instead of pork?
Lalaine says
July 14, 2017 at 7:57 amYes, you can 🙂
ted ramirez says
October 6, 2017 at 8:08 pmCould I still use a one week old refrigerated pork blood for my dinuguan?
Lalaine says
October 9, 2017 at 1:30 pmI probably wouldn’t. Did you check the use by date on the package?
Atticlab says
April 14, 2016 at 4:55 amDelicious! Is it possible to share a photo in your website?
Lalaine says
April 14, 2016 at 10:39 pmWhat photo, please?
Beng says
February 9, 2016 at 11:19 pmHi! I tried it and we loved it. Thank you for sharing your Dinuguan recipe! My first attempt to cook dinuguan was a success.
Lalaine says
February 10, 2016 at 12:53 amYou’re welcome 🙂
Jasymd says
February 3, 2016 at 1:54 pmUsed your recipe but used 2 lbs of ground pork instead. And the available 16oz frozen Pamana brand pork blood. Sarap pa din.
Other brands of pork blood are already coagulated, how do you go about it?
Lalaine says
February 4, 2016 at 11:37 pmI am glad you enjoyed it. I’ve never tried ground pork, I am very intrigued 🙂
I’ll run the coagulated blood in the blender until it turns to liquid 🙂
jr ventenilla says
February 5, 2016 at 7:52 pmDelicious
Rosita Chua says
August 10, 2015 at 11:38 amHi, ako uli. May I make a suggestion? Do you think you could use a different font? Say, Times New Roman? Because I have a hard time reading them without wearing my glasses. The letter size are too small and the color is a little faint.
The Instruction part of the recipe is much better and clearer to the eyes. Thank you.
Lalaine says
August 10, 2015 at 6:30 pmHi Rosita
Thank you so much for your feedback. Yes, changing or enlarging the font is one of the things I am working on. I am actually in the process of modifying a few things on the site in terms of design and the font is definitely on the list. Thank you for your patience, I will get the font larger and easier to read soon. Thanks again.
Pine says
June 12, 2015 at 9:03 pmHello .
Have you tried coconut milk with dinuguan?
Originally from Bikol so we use a lot of coconut milk. You should try it.
Thanks so much lalaine.
Pine
Ericka Grace Murcia says
May 12, 2015 at 1:59 amI really love Filipino food especially dinuguan. It’s always like a fiesta every time we have a vacation in the Philippines.
Ajoy says
March 31, 2015 at 5:41 pmMs. Lalaine, kapag po nag-lagay ako ng pineapple anong ingredients po ang mga dapat i-adjust? Thank u po sa mga recipes nyo. 🙂
Lalaine says
April 1, 2015 at 2:48 amHello Ajoy
I am sorry but i wouldn’t know how to adjust the recipe using pineapple as I’ve never tried adding fruit to dinuguan. Although it sounds intriguing, I really don’t think pineapple would work well with blood?
Ajoy says
April 4, 2015 at 4:24 pmmy nagserved po kasi nun sa isang gathering dito sa bikol, kaso nahiya lang ako magtanong. :/ anyways, thank u so much po for sharing this recipe, paborito po kasi to ng cranky father ko. hihihi! God Bless u po, Ms Lalaine. Happy Easter!
Lalaine says
April 4, 2015 at 8:41 pmHello Ajoy
I hope i-try mo, para sumaya ang “cranky” father 🙂
Alma Ancheta says
January 21, 2017 at 3:39 pmWhy the blood got curdled. What’s the cause of curdling.
Lalaine says
March 19, 2017 at 12:09 amDid you add vinegar to the blood? A teaspoon or so will keep the blood from curdling.
joyce says
March 10, 2015 at 5:06 pmI just want to share my experience while cooking this dinuguan yesterday. While browning the pork, my father came in the kitchen. Part of the conversation was,
Father: Ano yang niluluto mo, new experiment?
Me: Yup, dinuguan.
Father: Parang malalaki yata yung hiwa, pang adobo. Dapat kagaya nung sa kilawin.
Me: Ganyan talaga yan, Pa, yan yung nasa listahan (referring to the printout guide).
Doubtful, I double checked the instruction. True enough, what was written is “cut into 1/2-inch strips”. Nyaah! My husband overheard the conversation, joined us and offered he be the one to slice the pork into strips while teasing “strips not cubes”.
Insights:
#1 Father knows best.
#2 Three heads are better than one.
Well, everyone enjoyed the dinuguan over merienda with cheese puto on the side.
Lalaine says
March 12, 2015 at 12:34 amHahaha, Thank you, Joyce. I really enjoy reading your adventures (in the case, misadventure) in the kitchen. Lucky to have two good men around you 🙂
Jeddah G says
July 20, 2014 at 9:32 amSarap! With Puto on the side.. 😉
Lalaine says
July 20, 2014 at 8:51 pmYes, perfect with puto 🙂