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 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.
Can I use beef blood instead of pork?
Yes, you can 🙂
Delicious! Is it possible to share a photo in your website?
What photo, please?
Hi! I tried it and we loved it. Thank you for sharing your Dinuguan recipe! My first attempt to cook dinuguan was a success.
You’re welcome 🙂
Used 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?
I 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 🙂
Delicious
Hi, 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.
Hi 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.
Hello .
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
I really love Filipino food especially dinuguan. It’s always like a fiesta every time we have a vacation in the Philippines.
Ms. Lalaine, kapag po nag-lagay ako ng pineapple anong ingredients po ang mga dapat i-adjust? Thank u po sa mga recipes nyo. 🙂
Hello 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?
my 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!
Hello Ajoy
I hope i-try mo, para sumaya ang “cranky” father 🙂
Why the blood got curdled. What’s the cause of curdling.
Did you add vinegar to the blood? A teaspoon or so will keep the blood from curdling.
I 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.
Hahaha, Thank you, Joyce. I really enjoy reading your adventures (in the case, misadventure) in the kitchen. Lucky to have two good men around you 🙂
Sarap! With Puto on the side.. 😉
Yes, perfect with puto 🙂