• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy

Your Top Source of Filipino Recipes

  • New? Start Here
  • All Recipes
  • Course
    • Breakfast
    • Lunch
    • Appetizers
    • Dessert
    • Dinner
  • Ingredient
    • Chicken
    • Pork
    • Beef
    • Turkey
    • Vegetable
    • Fish
    • Rice
    • Egg
    • Tofu
    • Noodles
  • Type
    • Adobo
    • Bread
    • Fried Chicken
    • Sinigang
    • Kilawin
    • Ginataan
    • Kaldereta
About
Cooking Schools
Contact
Facebook
Instagram
Pinterest
YouTube
Home Recipes

Dinuguan Recipe

Dinuguan is the Filipino version of blood stew. Pork slices are sautéed in onion and garlic and cooked with pork blood. Sometimes, pork innards such as the small and large intestines along with other internal parts of the pig are added. How to Cook Dinuguan Start by sautéing garlic and onion. This is a common…

5
/5
Jump to Recipe
SharesFacebookPinTweet
By: Vanjo Merano 21 Comments Updated: 4/10/19

This post may contain affiliate links. Please read our disclosure policy.

SharesFacebookPinTweet

Dinuguan is the Filipino version of blood stew. Pork slices are sautéed in onion and garlic and cooked with pork blood. Sometimes, pork innards such as the small and large intestines along with other internal parts of the pig are added.

Dinuguan

How to Cook Dinuguan

Start by sautéing garlic and onion. This is a common practice when cooking Filipino dishes. Make sure that the onion softens before adding the pork. Saute the meat until it turns light brown. This recipe suggest the use of any boneless cut of pork. Cook it until it turns light brown. Feel free to add innards. Check this recipe and use it as a guide.

Tenderize the pork by boiling. Pour water, cover the pot, and cook in low heat until tender. Adding a piece of pork cube (bouillon) is a big help to make the dish taste meatier.

Pour the pork blood while stirring and cook it for at least 8 minutes to make sure that it is fully done. Add vinegar and the remaining ingredients. Some people would add vinegar before the blood. It is up to you to choose the sequence.

You will notice that brown sugar is one of the key ingredients in this version. This is not a substitute for MSG as I would say in my other videos. It is added to help improve the overall taste of the stew.

Season with salt and pepper. Dinuguan can be enjoyed with rice or with puto.  Check out this recipe for butter puto.

Dinuguan Recipe

Try this Dinuguan Recipe and let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Dinuguan
5 from 1 vote

Dinuguan Recipe

Pork sauteed in onion and garlic and cooked with pork blood. This Filipino version of blood stew is something to try by adventurous eaters. 
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Print Recipe Rate Recipe
Pin
Email
4

Ingredients

  • 1 lb pork cut into cubes
  • 1 cup vinegar
  • 2 pieces long green pepper
  • 1 1/2 tablespoon brown sugar
  • 1 piece onion chopped finely
  • 1 tablespoon garlic minced
  • 3 tablespoon cooking oil
  • 1 cup water
  • 10 oz pork blood
  • 1 piece pork cube boullion
  • salt and pepper to taste
US CustomaryMetric

Instructions

  • Heat oil in a pan. Sauté garlic and onion.
  • Once the onion softens, add pork. Continue to sauté for 5 minutes or until light brown.
  • Pour water. Let boil. 
  • Add  pork cube. Cook in low heat until the meat tenderizes.
  • Add pork blood. Stir. Cook for 8 to 10 minutes while stirring. 
  • Pour vinegar and add sugar and long green pepper. Cook for 12 to 15 minutes.
  • Season with salt and pepper as needed. Serve hot with puto.

Nutrition Information

Serving: 4g Calories: 466kcal (23%) Carbohydrates: 15g (5%) Protein: 20g (40%) Fat: 34g (52%) Saturated Fat: 9g (45%) Cholesterol: 81mg (27%) Sodium: 70mg (3%) Potassium: 493mg (14%) Fiber: 2g (8%) Sugar: 12g (13%) Vitamin A: 160IU (3%) Vitamin C: 41.2mg (50%) Calcium: 62mg (6%) Iron: 1.1mg (6%)
© copyright: Vanjo Merano

Did you make this?

Tag @PanlasangPinoy on Instagram and be sure to leave a rating!

Rate Recipe
Tag On Instagram

Watch How to Cook Dinuguan

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

Read more...

Related Posts

  • Pork Caldereta
    Pork Caldereta Recipe
  • Teriyaki Pork Chop Recipe
  • Braised Pork Ribs Recipe
SharesFacebookPinTweet

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




  1. Rodel c legaspi says

    Posted on 7/26/21 at 7:24 pm

    This is delicious, now ive learned how to cook dinuguan! Thanks sir vanjo.

    Reply
    • Vanjo Merano says

      Posted on 7/27/21 at 10:16 am

      My pleasure, Rodel. See you around!

      Reply
  2. Maybel Dela Rosa says

    Posted on 8/25/20 at 9:55 pm

    Dinuguan is my favorite filipino dish after sauteing with pork i add vinegar and patis first. Let it simmer for a while before adding the pork blood and continue stirring every 3 mins so the pork blood to have smooth well blended consistency. I also add labanos to the dish.

    Reply
  3. Eleanor Romero says

    Posted on 1/25/19 at 4:33 am

    5 stars
    Hi Vanjo am so grateful that there’s a video now on how to cook every dish that we’d like to eat particularly your amazing recipes.
    I regularly checked all your recipes and so glad I know how to cook now especially Kare Kare, paksiw na pata etc. Tnx much and God bless!

    Reply
  4. Geoerge Demas says

    Posted on 2/7/18 at 10:24 pm

    I am not familiar with “long green pepper” and a google search did not give me consistent results. It looks like a serrano pepper. Is it that or is there another name for it?

    Reply
  5. karen vitriolo says

    Posted on 11/16/11 at 7:55 pm

    Hello Vanjo,

    I love Dinuguan but I only eat the ones prepared by family and really close friends. Sometimes, I eat at Goldilocks and Kanin Club’s Crispy Dinuguan when I crave for it.

    At 7:00 this morning, I went to Farmers’ Market in Cubao to purchase some fruits and veggies. Suddenly, I just craved for Dinuguan so bought pork and pork’s blood so I can experiment at home. I have not cooked this ever, since I’m more of pasta, baked fish and salad eater.

    I was looking for Dinuguan’s recipe and cooking directions. I opened several sites but the ones that I love most is your version. I am about to cook the Dinuguan shortly. Thanks for sharing your recipe. The video is very helpful. Thanks po.

    Reply
  6. Maya says

    Posted on 8/30/11 at 8:42 pm

    I didn’t expect that cooking Filipino food can be easy, thanks to you. You make it so simple and fun yet true to the taste. I know how to cook basic Filipino food like adobo and sinigang but that ever since I discovered your site, I always ask my husband to challenge me to cook something new. I’m a huge fan!

    Reply
  7. Jay says

    Posted on 7/24/11 at 5:27 am

    hi,

    i really love eating dinuguan, but since i worked here in Jeddah, never nako nakakain ng dinuguan. i would like to ask, is there other way of cooking dinuguan without the pork? any alternative recipe sir?
    thanks.

    Reply
  8. christian allarde says

    Posted on 7/22/11 at 2:04 pm

    Hi Vanjo,

    When I was little I used to love eating this that was because people would tell me that it is chocolate meat, but as I grew older and found out it was blood that we were eating I stopped from eating it. But I want to learn to cook it.

    Reply
  9. tonz says

    Posted on 2/2/11 at 2:46 am

    di po ba lalagyan ng asin ang dinuguan?
    tnx!

    Reply
  10. Marzz says

    Posted on 11/21/10 at 1:55 pm

    I always thought I’d never learn to make dinuguan but your recipe and video made it look so easy. I shared a link to your blog on my latest post: https://desiretoacquire.blogspot.com/2010/11/sunday-supper-filipino-stew.html

    I look forward to making your chicken pochero next weekend.

    Thanks!

    Reply
  11. Panlasang Pinoy says

    Posted on 11/8/10 at 8:54 pm

    Ponyang, try this dinuguan lamang-loob version https://panlasangpinoy.com/2010/09/13/dinuguan-laman-loob/

    Reply
  12. LUCHIE MCCANN says

    Posted on 10/15/10 at 12:24 pm

    hello kuya ,di po ba lalagyan ng asin ang dinuguan?

    Reply
  13. lolobosing says

    Posted on 7/16/10 at 12:06 am

    My wife cook at home, I lost confident for cooking because she dont like the taste. Since i apply your Recipes, She admitted that I am the best Cook. I owe you all that.More Powers, thanks for sharing. May God Bless you and your Family. Lolobosing of Vienna austria

    Reply
  14. aures gregorio says

    Posted on 6/30/10 at 1:35 am

    Hi,

    It’s been a long time since I ate honecooked dinuguan as I do not know how the mixture goes. Our help before just mixed it ti her taste and now she’s married and were left with juts memories.

    Now -- we are ready to try again. thanks for the very detailed description of your cooking. it gives us the confidence to do it on our own. I will blog next week when I’ved tried it. meantine -- be safe!

    Reply
  15. Panlasang Pinoy says

    Posted on 2/24/10 at 11:01 pm

    Thanks Elmer. Glad you liked our humble blog.

    Reply
  16. rosalina says

    Posted on 1/1/10 at 10:53 pm

    hi , happy new year to you. i would like to ask where can i buy pork blood in canada. is frozen blood okay to use?

    Reply
    • rovi says

      Posted on 2/9/11 at 8:55 am

      you can find Pampanga brand pig’s blood in the frozen department in most Asian stores. you can thaw it ahead of time. they also sell fresh pig’s blood as well 😉

      Reply
  17. Vanessa says

    Posted on 11/11/09 at 9:10 am

    It’ll be more tasty if you’ll add some Bay leaf to this recipe.

    Reply
  18. Mary Winkler says

    Posted on 10/23/09 at 12:02 am

    Hello…
    My name is Malou and I tried some of your recipe and I love it.I also reccomend it to my friends to visit your website, because they love your recipes.Anyway, I am just wondering if you know how to make sticky rice na binalot sa banana leave.Kc I know na isa yan sa mga tradistional sa atin.Thank you and mabuhay po kayo at ang iyong pamilya.

    Reply
    • Panlasang Pinoy says

      Posted on 10/23/09 at 7:30 pm

      Thank you Mary. Really appreciate your effort of making this site known. Please continue spreading the word. Did you mean suman? Not a problem.

      Reply

sidebar

As Seen In:

good housekeeping
parents
serious eats
livestrong
kitchn
sheknows
Facebook
Instagram
Pinterest
YouTube
About
Meet Vanjo
New? Start Here
Browse Recipes
Explore
Ingredient 101
Philippines
Cooking Schools
Privacy Policy
Disclaimers
Contact
© 2023 Panlasang Pinoy
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
Back to Top