Dinuguan Recipe

Pork Dinuguan is a bold and savory Filipino stew that’s rich, hearty, and deeply flavorful. Made with pork shoulder, pig’s blood, and green chili, it’s known for its dark, almost chocolaty appearance. This dish is traditionally paired with rice or puto and is a favorite at many Filipino gatherings.

What is Dinuguan

Dinuguan is a Filipino stew made by simmering pork in a mixture of vinegar, aromatics, and pig’s blood. The result is a rich, slightly tangy dish with a deep, meaty flavor. It’s often referred to as “chocolate meat” because of its dark color and silky texture. This dish might sound intimidating at first, but it’s a comforting and flavorful staple in many Filipino homes.

I grew up eating Pork Dinuguan during family get-togethers and fiestas in the Philippines. The smell of garlic and vinegar cooking in a big pot was always a sign that something delicious was on the way. These days, I still enjoy making it at home. Whether it’s a rainy afternoon or a casual weekend, Pork Dinuguan hits the spot when you’re craving something warm and savory.

Origin of Dinuguan

It was once known as “daguit” by the Tagalogs and “tid-tad” by the Ilocanos. The dish likely started as a way to use every part of the pig, including the blood, to avoid waste. Over the years, it became a beloved dish throughout the Philippines, with many regional versions. Some think it was influenced by Spanish and Mexican cuisine during the colonial era. Even though its exact origins are uncertain, dinuguan continues to be an essential part of Filipino culinary tradition.

This recipe primarily uses pork shoulder and pork blood. However, to ensure the dish turns out delicious, it’s crucial to follow the cooking instructions carefully. Here’s the list of ingredients to begin with.

Dinuguan Ingredients

• 2 lbs. pork shoulder, cubed – This cut of meat has the right amount of fat and muscle, making it perfect for slow cooking. The fat melts during cooking, adding richness to the stew.
• 1 1/4 cups pork blood – Gives the stew its unique flavor and dark color. Dinuguan isn’t complete without pork blood. If it’s your first time, don’t worry! Our recipe ensures the blood is thoroughly cooked, making it delicious and not as intimidating as you might think.
• 4 pieces long peppers – Add a mild heat to the dish. There’s something special about dinuguan with long peppers; their taste balances the savory flavor perfectly.
• 2 pieces onion, chopped – I love to use more onions because they enhance the dish’s flavor. It’s best to mince the onions and cook them until they become soft and start to caramelize.
• 6 cloves garlic, minced – Adds a strong, aromatic flavor.
• 2 cups water – This is used to create the stew’s base. Too much water can make this dinuguan unappealing and too runny. We aim for a consistency that is slightly thick but not overly so.
• ¾ cup white vinegar – Adds a tangy flavor and helps tenderize the meat. It also prevents the dinuguan from becoming too coagulated.
• 3 pieces dried bay leaves – Bay leaves add a subtle, herbal flavor.
• 3 tablespoons cooking oil – Used for sautéing the ingredients.
• 1 tablespoon granulated white sugar – Balances the flavors by adding a hint of sweetness. Without it, the dish might be too sour.
• Salt and ground black pepper to taste – These season the dish according to your preference.

How to Cook Dinuguan

1. Heating Oil and Sautéing
   First, heat the oil in a pot. Sauté the chopped onions for about 30 seconds. Add the minced garlic and cook until the onions soften and start to caramelize. This step builds the base flavor for your dinuguan.
2. Browning the Pork Shoulder
   Next, add the cubed pork shoulder and ears into the pot. Sauté the pork for 3 to 5 minutes until it starts to brown. This helps seal in the pork juices.
3. Adding the Vinegar
   Pour the vinegar into the cooking pot and stir quickly. This gives the dish its signature sour flavor and helps reduce the gamey taste of the blood.
4. Adding Water and Spices
   Pour in the water and bring it to a boil. Add the dried bay leaves and lemongrass. Let the mixture re-boil to allow the flavors to blend.
5. Simmering Until Tender
   Simmer for about an hour. Check the pot occasionally and add more water if needed. This slow cooking process ensures that the pork becomes tender and flavorful.
6. Mixing in Peppers and Pork Blood
   Add the long green peppers and pour in the pork blood. Stir the mixture and continue cooking over low to medium heat for 15 minutes, stirring every 3 minutes to prevent curdling.
7. Balancing the Flavor with Sugar
   Finally, add the granulated white sugar and season with salt and ground black pepper to taste. Stir well to combine all the flavors.
8. Serve hot with rice or puto
   Enjoy Pork Dinuguan while it’s warm and flavorful. It’s perfect with steamed white rice or classic Filipino puto.

How This Pork Dinuguan Stands Out

This version of Pork Dinuguan uses pork shoulder and ears for the perfect mix of tenderness and chew. The balance of vinegar and blood creates a savory and slightly tangy sauce that clings to the meat just right. The addition of green chili peppers gives it a gentle kick that lifts the entire dish without overpowering it.

I’ve made this recipe in my kitchen many times, both in the Philippines and here in the US. Even when I’m far from home, one bite of this brings me right back to those afternoons when my mom would serve it with hot rice and a side of puto. The flavors are comforting and familiar, but also bold and unapologetically Filipino.

Where To Buy Pork Blood

In the Philippines, one would wake up early to buy pork blood. Having spent most of my life in Las Piñas City, I remember getting up by 4:30 am at the latest to visit the nearest wet market for ingredients. Pork blood was in high demand on weekends, so you had to be early to get it fresh. The butcher would even give it for free if you bought meat from their stall.

When we moved to the US, things changed. Pork blood came frozen in 10-ounce tubs. The good part is it’s available whenever the store is open, so no need to wake up early. However, it’s not free and is mostly found in Filipino stores. The first step to do is to thaw it.

Watch the Video on How to Cook Dinuguan

Best Ways to Enjoy Pork Dinuguan

Pork Dinuguan is traditionally served with steamed white rice, but it also pairs well with puto, or Filipino steamed rice cakes. The slightly sweet and fluffy texture of puto balances the richness of the dinuguan perfectly

If you’re serving it as part of a spread, try pairing it with other Filipino favorites like:

• Chopsuey – A stir-fried vegetable dish with meat and seafood, great for adding freshness to your meal.
• Ginisang Monggo – A hearty mung bean stew that adds comfort and earthiness.
• Adobong Kangkong – A quick and flavorful leafy side dish that goes well with any rich stew.
• Pinakbet – A medley of vegetables sautéed with shrimp paste, perfect for balancing the strong flavors of dinuguan.
• Ginisang Sayote – A light vegetable stir-fry that complements heavier dishes.

Frequently Asked Questions

• Can I use other parts of the pork besides shoulder and ears?
  Yes. You can also use pork belly or include offal like intestines or liver if you want a more traditional flavor and texture.
• Is it safe to cook with pork blood?
  Yes, as long as it’s fresh or properly handled. Cook it thoroughly and keep the temperature low to medium to avoid curdling.
• Can I make this dish ahead of time?
  Absolutely. Pork Dinuguan tastes even better the next day after the flavors have melded together. Just store it in an airtight container in the fridge and reheat gently.
• What can I substitute for pork blood?
  There is no perfect substitute for pork blood, but some use dark gravy or beef broth thickened with cornstarch as a non-traditional workaround. However, the flavor will be quite different.
• Can I freeze Pork Dinuguan?
  Yes. Let it cool completely and store it in a freezer-safe container for up to 2 months. Thaw in the fridge and reheat slowly on the stove.

Suggested Recipes

Also try these delicious dishes. I am sure that you will love it!

• Igado – A savory Ilocano dish made with pork liver and vegetables.
• Bopis – A spicy and flavorful dish made with pork lungs and heart.
• Pork Estofado – A sweet and savory pork stew with saba bananas and soy sauce.
• Lechon Paksiw – A vinegar and liver sauce-based stew made from leftover roast pork.
• Dinuguan sa Gata – A creamy twist on the classic, made with coconut milk for added richness.

I hope you give this Pork Dinuguan recipe a try. It might look intense at first, but once you taste it, you’ll understand why it’s such a beloved dish in Filipino households. Serve it with puto, rice, or your favorite sides—and enjoy a taste of home that’s bold, comforting, and deeply satisfying.

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

A rich and savory Filipino stew made with tender pork simmered in vinegar, garlic, and fresh pork blood. Finished with green chili peppers for a gentle heat, this comforting dish is traditionally served with steamed rice or soft rice cakes.

Prep: 10 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour

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Ingredients

• ▢ 1 lb. pork shoulder diced
• ▢ 20 oz. pork blood
• ▢ 1/2 lb pork ears boiled and sliced
• ▢ 1 cup white vinegar
• ▢ 3 cups beef broth
• ▢ 3 dried bay leaves
• ▢ 1 bunch lemongrass
• ▢ 3 long green peppers
• ▢ 1 onion chopped
• ▢ 5 cloves garlic
• ▢ 2 teaspoons sugar
• ▢ 3 tablespoons cooking oil
• ▢ Salt and ground black pepper to taste

Instructions

• Heat oil in a cooking pot. Sauté the garlic and onion.
  5 cloves garlic, 3 tablespoons cooking oil, 1 onion
• Once the onion softens, add the pork kasim. Continue sautéing for 2 to 3 minutes.
  1 lb. pork shoulder
• Add the pork ears. Sauté for 2 minutes.
  1/2 lb pork ears
• Pour the vinegar. Cover the pot and then let it boil. Stir.
  1 cup white vinegar
• Pour the beef broth. Let the liquid boil.
  3 cups beef broth
• Add dried bay leaves and lemongrass. Cover the pot and adjust the heat to the lowest setting. Simmer for 50 minutes or until the pork tenderizes completely. Note: Make sure to stir occasionally. You can add water as needed.
  3 dried bay leaves, 1 bunch lemongrass
• Pour the pork blood into the pot. Stir. Let the mixture boil and then simmer for 12 minutes.
  20 oz. pork blood
• Add the long green pepper. Continue cooking for 3 minutes.
  3 long green peppers
• Season with sugar, salt, and ground black pepper.
  2 teaspoons sugar, Salt and ground black pepper to taste
• Transfer to a serving bowl.
• Serve hot. Share and enjoy!

Notes

Preventing Pork Blood from Coagulating in Dinuguan

• To prevent the blood in dinuguan from coagulating, it is important to add the pork blood gradually while stirring continuously.
• Cooking the dish over low to medium heat is also crucial, as high heat can cause the blood to curdle or form lumps. Avoid rapid boiling after adding the blood.
• Stirring frequently during the cooking process helps keep the mixture uniform and prevents coagulation.

Nutrition Information

Calories: 453kcal (23%) Carbohydrates: 17g (6%) Protein: 21g (42%) Fat: 33g (51%) Saturated Fat: 10g (50%) Polyunsaturated Fat: 5g Monounsaturated Fat: 16g Trans Fat: 0.03g Cholesterol: 78mg (26%) Sodium: 593mg (25%) Potassium: 608mg (17%) Fiber: 3g (12%) Sugar: 12g (13%) Vitamin A: 225IU (5%) Vitamin C: 56mg (68%) Calcium: 70mg (7%) Iron: 2mg (11%)

© copyright: Vanjo Merano