Savor, spice and sourness, all of these flavors simmering in one dish together might sound like too much. But that simply isn’t the case for the delicious pork dinuguan. Made with thick and well-seasoned pork blood, it admittedly isn’t your regular savory dish guaranteed to please all palates. Still, it’s a leap you might want to take because it truly has a gorgeously complex taste and texture.
For this rendition, we are using isaw or pork large intestine and tenga or pork ear. These make for an affordable set of ingredients. But more than that, we also get a chewy delightful texture and taste. And with this, we can definitely set it apart from the classic version.
Let’s start cooking pork dinuguan
Let’s start off by gathering some ingredients in a cooking pot. Inside this, place 1 lb. of cleaned pork ears, 1 lb. of cleaned pork large intestine, 4 bay leaves, 3 tablespoons of salt, 1 tablespoon of whole peppercorn, and 6 cups of water. Then for 20 minutes, let this boil. Afterwards, take the ears and intestines out so we can let these cool. Slice these up into serving pieces once they are cool enough to touch, then set them aside.
Now heat 3 tablespoons of cooking oil in a pan, and start sautéing 6 cloves of garlic that you’ve crushed, as well as 1 onion that you’ve chopped. Keep this up until your onion softens. That would be your sign to incorporate your sliced up pork ears and intestine from earlier. Sauté these all together for 15 minutes or until you completely render the fat. Also go ahead and try to get your excess oil out of the pan.
After this, pour 6 tablespoons of patis or fish sauce, as well as 1 cup of white vinegar for a simultaneous umami and sour flavor added to your dish. Wait for this to boil, then stir your mixture. Keep cooking this for 3 more minutes.
Proceed to pour water into your pan, and let this boil. Now place a cover on your pan, and adjust your heat to around low to medium. Cook this for 40 minutes, or just until you’ve got your pork ingredients nicely tender.
Add our pork blood and other spices for a powerful taste
Once you’re done cooking, you can put your 10 ounces of pork blood into the pan, which will make for the unmistakably delicious dinuguan taste. Stir this quickly, and then place 3 Serrano peppers inside for that mix of heat. Go on with cooking all of these together for about 12 to 15 minutes, and feel free to pour more water if this begins to run out.
Using ½ teaspoon of ground black pepper, season your Dinuguan stew well. And if you’re craving a lot more of that savory, powerful taste, you can incorporate more fish sauce and vinegar. After this, you should be ready to serve this in your bowl or container of choice. Make sure to serve it hot and fresh out of the stove!
If you enjoyed this unique take on your classic Dinuguan, you’d probably end up loving the following recipes as well!
List of other Dinuguan recipes for your next meal
One of the most famous Filipino dishes, Pork Dinuguan has all the charms of a deliciously one of a kind recipe. This is where all of our glorious variants originated. And it takes quite a good dish for many other cooks to try to recreate it with a tasty twist.
But even the original’s quite the unique dish in itself. We have various flavors boiling together in this dish, with pork blood providing a thick texture to the stew and a strong flavor for the meat. And while it may seem complicated to make, this recipe is specifically tailored for cooks trying to make the dish for the first time. Have a go at this famed signature ulam dish!
Have you ever wondered what it might be like to have your liempo with a steaming hot stew of sour, savory Dinuguan? Well, this Crispy Dinuguan dish has the answer, and it’s a good one. After all, we get the irresistible crunch of our pork belly mixed with an incredibly flavorful stew of bay leaves, lemongrass, white vinegar, and of course, pork blood.
This amazing take on the classic blood stew is not only delicious, but also incredibly filling. You’ll definitely be reaching for more spoonfuls of rice once you get a taste of that tender, crispy liempo!
To some people, the notes of rich, sour, spicy and savory flavors in Dinuguan can be a tad overwhelming. And if you’re interested in toning down the powerful flavors of your pork blood stew, combining it with some Ginataang Gulay mix can do wonders for it, bringing in that creamy, mild taste.
This version integrates all the charms of this Filipino favorite of a dish, while integrating another well-loved flavor in our cuisine. And this is none other than the semi-nutty, semi-sweet taste of coconut cream.
It might be intimidating to cook a recipe with laman-loob listed as one of the main ingredients, as we are not exactly used to cooking with pig innards. But for this variation, we’ve got all the steps helpfully narrowed down for your ease in the kitchen. We’ll be making use of some common seasonings and spices like ground black pepper and tamarind soup base mix to heighten the flavor of our dinuguan.
And the result? A remarkably unique and rich dish that’s sure to leave you satisfied, while making use of affordable ingredients. Give this recipe a try, and have a taste of various pig parts coated with a complex, thick and salty stew!
Looking for more recipes like these? Feel free to scroll through the Panlasang Pinoy website for more of your Filipino food favorites! And if you’ve got any questions, share your thoughts in the comments below!
Pork Dinuguan Isaw at Tenga ng Baboy
- 1 lb. pork ears cleaned
- 1 lb pork large intestine cleaned
- 10 ounces pork blood
- 3 pieces Serrano peppers
- 1 cup white vinegar
- 6 tablespoons fish sauce patis
- 6 cloves garlic crushed
- 1 piece onion chopped
- 6 pieces dried bay leaves
- 3 tablespoons salt
- 1 tablespoon whole peppercorn
- 1 1/2 teaspoons granulated white sugar
- 1/2 teaspoon ground black pepper
- 6 cups water
- 3 tablespoons cooking oil
- Combine pork ears, intestines, 4 pieces of bay leaves, salt, whole peppercorn, and water in a cooking pot. Boil for 20 minutes. Remove ears and intestines. Let it cool down, and then slice into serving pieces. Set aside.
- Heat oil in a pan. Saute garlic and onion until the onion softens.
- Add sliced pork ears and intestine. Saute for 15 minutes or until the fat renders. Note: Try to remove excess oil.
- Pour fish sauce and vinegar. Let it boil. Stir and cook for 3 minutes.
- Add water. Let it boil. Cover the pan and cook using low to medium heat for 40 minutes or until the pork parts tenderizes.
- Pour the pork blood into the pan. Stir immediately. Add Serrano pepper. Continue cooking for 12 to 15 minutes. Note: add more water if needed.
- Season with ground black pepper. You can adjust the flavor by adding more vinegar and fish sauce as needed.
- Serve hot. Share and enjoy.