Dinuguan laman loob or Blood Stew is a dish wherein pig or cow’s blood is cooked with meat and other ingredients. This dinuguan version is considered as an authentic Filipino food and is best eaten with steamed rice buns called “puto”.
Unlike our previous Pork Dinuguan recipe, this version makes use of the pig’s innards. The heart, liver, and intestines are sautéed to reduce the gamy scent then mixed with other ingredients to form a bizarre yet delightful concoction.
This dish might seem unusual or disgusting to those who are not familiar with it. Like other peculiar dishes, it takes an acquired taste to like and enjoy this stew. Once an acquired taste develops, you will never look at this dish the same way again.
Try this Dinuguang Lamang Loob recipe and let me know your thoughts.
Watch the video on How to Cook Dinuguan
- 10 ounces pork blood
- 1 lb pig’s heart, diced
- ¼ lb pig’s liver, diced
- 1 lb pig’s small intestine, cleaned, boiled until tender, and sliced
- ½ cup white vinegar
- 2 teaspoons cooking wine
- 1 tablespoon powdered tamarind soup base mix (sinigang sa sampaloc mix)
- 1 tablespoon fish sauce
- 4 clove garlic, minced
- 1 medium onion, diced
- 1 cup water
- 4 to 5 pieces long green chili
- 3 tablespoons cooking oil
- Heat a large cooking pot and pour-in oil.
- Sauté garlic and onion.
- Add pig’s heart, liver, and small intestine then cook for 5 minutes.
- Add cooking wine, fish sauce, ground black pepper, and water. Simmer for 30 to 35 minutes.
- Add the powdered tamarind soup base mix, long green chili, and vinegar. Allow to re-boil.
- Stir continuously while pouring-in pork blood. Cook for 15 minutes more under low to medium heat while stirring once in awhile.
- Turn-off heat and transfer to a serving bowl.
- Serve hot with buttered puto. Share and enjoy!