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You are here: Home / Recipes / Dinuguan Recipe

Dinuguan Recipe

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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.

Dinuguan
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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. 
Course Main Course
Cuisine Filipino Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 466kcal
Author Vanjo Merano

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 Customary - Metric

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

Serving: 4g | Calories: 466kcal | Carbohydrates: 15g | Protein: 20g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 70mg | Potassium: 493mg | Fiber: 2g | Sugar: 12g | Vitamin A: 160IU | Vitamin C: 41.2mg | Calcium: 62mg | Iron: 1.1mg

Watch How to Cook Dinuguan

Related Posts:

  • Dinardaraan Recipe (Ilocano Dinuguan)Dinardaraan Recipe (Ilocano Dinuguan)
  • Pork Dinuguan sa Gata RecipePork Dinuguan sa Gata Recipe
  • Pork Dinuguan RecipePork Dinuguan Recipe
  • Dinuguan at PutoDinuguan at Puto
  • Classic Beef with Broccoli RecipeClassic Beef with Broccoli Recipe
  • Pork Baby Back Ribs Nilaga RecipePork Baby Back Ribs Nilaga Recipe

Reader Interactions

Comments

  1. Mary Winkler says

    October 23, 2009 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

      October 23, 2009 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
  2. Vanessa says

    November 11, 2009 at 9:10 am

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

    Reply
  3. rosalina says

    January 1, 2010 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

      February 9, 2011 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
  4. Panlasang Pinoy says

    February 24, 2010 at 11:01 pm

    Thanks Elmer. Glad you liked our humble blog.

    Reply
  5. aures gregorio says

    June 30, 2010 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
  6. lolobosing says

    July 16, 2010 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
  7. LUCHIE MCCANN says

    October 15, 2010 at 12:24 pm

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

    Reply
  8. Panlasang Pinoy says

    November 8, 2010 at 8:54 pm

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

    Reply
  9. Marzz says

    November 21, 2010 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: http://desiretoacquire.blogspot.com/2010/11/sunday-supper-filipino-stew.html

    I look forward to making your chicken pochero next weekend.

    Thanks!

    Reply
  10. tonz says

    February 2, 2011 at 2:46 am

    di po ba lalagyan ng asin ang dinuguan?
    tnx!

    Reply
  11. christian allarde says

    July 22, 2011 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
  12. Jay says

    July 24, 2011 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
  13. Maya says

    August 30, 2011 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
  14. karen vitriolo says

    November 16, 2011 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
  15. Geoerge Demas says

    February 7, 2018 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
  16. Eleanor Romero says

    January 25, 2019 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

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