Dinuguan is a dish that is mainly comprised of pork meat and blood. Sometimes pork innards such as small and large intestines along with other internal parts of the pig are added. This is also known as “Blood Stew”or Pork Blood Stew.
The difference of Filipino Dinuguan with similar looking dishes from other countries are its unique ingredients. The use of vinegar and long green peppers makes this unique from other dishes that makes use of pork blood.
You will notice that brown sugar is one of the key ingredients in this version . This is not mainly used as a substitute for MSG as I would say in my other videos. The sugar is added to help improve the overall taste of the stew. You should be able to appreciate this version if you love the taste of Goldilocks version.
I have tasted gamy version of dinuguan before, and it was scary. I think that it tasted that way because the blood was not cooked well or it was not prepared properly. There are also sour version of blood stew because of excessive use of vinegar. These are some of the reasons why people are afraid to try eating this dish after their first try. It is important that you are aware on how your dinuguan is prepared. This will give you confidence and will power to have it again and be able to develop an acquired taste for it.
This recipe delivers the exact taste and texture intended for the dish. I’m not saying that this is the best recipe around but it will be better if you’ll be the judge.
Try this Dinuguan Recipe and let me know what you think.
Dinuguan Recipe
Ingredients
- 1 lb pork loin cut into cubes
- 1 cup vinegar
- 2 pcs long green pepper
- 1 1/2 tbsp brown sugar
- 1 medium sized onion chopped finely
- 1 tbsp garlic minced
- 1 tbsp cooking oil
- 1 cup water
- 10 oz pork blood
Instructions
- Sauté the garlic and onion in a pan
- Add the pork and sauté for about 5 mins
- If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.
- Simmer until the water is almost gone to tenderize the meat
- Add the pork blood and mix well. Let this simmer for 10 minutes
- Add the vinegar. Simmer for 15 minutes.
- Put the brown sugar in followed by the long green pepper and simmer for 2 minutes
- Serve hot
- Enjoy your meal!
Mary Winkler says
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.
Panlasang Pinoy says
Thank you Mary. Really appreciate your effort of making this site known. Please continue spreading the word. Did you mean suman? Not a problem.
Vanessa says
It’ll be more tasty if you’ll add some Bay leaf to this recipe.
rosalina says
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?
rovi says
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 😉
Panlasang Pinoy says
Thanks Elmer. Glad you liked our humble blog.
aures gregorio says
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!
lolobosing says
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
LUCHIE MCCANN says
hello kuya ,di po ba lalagyan ng asin ang dinuguan?
Panlasang Pinoy says
Ponyang, try this dinuguan lamang-loob version https://panlasangpinoy.com/2010/09/13/dinuguan-laman-loob/
Marzz says
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!
tonz says
di po ba lalagyan ng asin ang dinuguan?
tnx!
christian allarde says
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.
Jay says
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.
Maya says
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!
karen vitriolo says
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.
Geoerge Demas says
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?
Eleanor Romero says
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!