Pork Dinuguan Recipe
Pork Dinuguan is a type of stew native to the Philippines. It is peculiar when compared to other types of stews because of the use of pork blood as the main ingredient.
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The name dinuguan comes from the Tagalog word “dugo,” which means blood. The name itself means “to be stewed with blood.” It is often served with rice cakes called puto. This dish has many regional names and variations. Some people call it “chocolate meat” because of its dark color. It’s a must-try for any food lover. Don’t miss out—taste the heritage and follow this step-by-step recipe!
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.
How To Cook Dinuguan
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.
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 to seal in the pork juices.
Adding the vinegar
Pour ithe vinegar into the cooking pot. Quickly stir. This is an important ingredient that gives the dish its sour flavor. It also reduces the gamey taste of the blood.
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 blend the flavors.
Simmering until tender
Simmer for about an hour. Check occasionally and add more water if needed. This slow cooking process ensures the pork becomes tender and flavorful.
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.
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. Transfer the dinuguan to a serving bowl and enjoy it with rice or rice cakes! Enjoy!
Dinuguan can be both healthy and unhealthy, depending on its preparation and consumption. It is high in protein, iron, and vitamin B12, which are important for muscle growth, blood health, and overall wellness. However, it also contains a lot of fat and cholesterol due to the pork used. Eating dinuguan in moderation can be part of a balanced diet, but having it too often might increase the risk of heart disease. Choosing leaner cuts of meat and reducing added fats can make it a healthier choice.
Dinuguan Ingredients
This recipe primarily uses pork shoulder and pork blood. However, to ensure the dish turns out delicious and not a failure, it’s crucial to follow the cooking instructions carefully. Here’s the list of ingredients to begin with.
- 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.
- 1 piece Knorr Pork Cube – Adds extra flavor to the stew. This makes our dinuguan richer in pork flavor.
- 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.
Is Dinuguan Good For Dogs
Dinuguan is not suitable for dogs! The dish contains ingredients like garlic and onions, which are toxic to dogs and can cause serious health issues. Additionally, the high fat content from the pork can lead to digestive problems and pancreatitis. The vinegar and spices in dinuguan can also upset a dog’s stomach. While a small amount might not cause immediate harm, it’s best to avoid giving dinuguan to your dog to keep them healthy and safe.
On the other hand, pork blood can be safe for dogs if it is properly prepared. It should be boiled to eliminate any harmful bacteria and parasites. Pork blood is rich in protein, iron, and phosphorus, which are beneficial for a dog’s muscles and tissues. However, it should be introduced gradually and in moderation to avoid digestive issues. Always consult with a veterinarian before adding new foods to your dog’s diet.
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.
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Dinuguan
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
When incorporating the blood mixture into the stew, add it gradually while stirring continuously to maintain a smooth texture. Cooking over low heat and avoiding rapid boiling also helps prevent coagulation.Nutrition Information
How to Cook Dinuguan
Lizzie says
Thank you so much for this recipe! My family is from the Torres Strait and I grew up eating dinuguan at my grandparents house.
Vanjo Merano says
Lizzie, I hear you. Do you also like it with steamed puto?