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Dinuguan Laman-Loob Recipe (Blood Stew)

This is a recipe for Dinuguan Lamang loob. It is basically a type of blood stew with pork innards.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Dish
Cuisine: Filipino
Servings: 4
Author: Vanjo Merano


  • 10 ounces pork blood
  • 1 lb pig’s heart diced
  • 1/4 lb pig’s liver diced
  • 1 lb pig’s small intestine cleaned, boiled until tender, and sliced
  • 1/2 cup white vinegar
  • 2 teaspoons cooking wine
  • 1 tablespoon powdered tamarind soup base mix sinigang sa sampaloc mix
  • 1 tablespoon fish sauce
  • 4 clove garlic minced
  • 1 medium onion diced
  • 1 cup water
  • 4 to 5 pieces long green chili
  • 3 tablespoons cooking oil


  • Heat a large cooking pot and pour-in oil.
  • Sauté garlic and onion.
  • Add pig’s heart, liver, and small intestine then cook for 5 minutes.
  • Add cooking wine, fish sauce, ground black pepper, and water. Simmer for 30 to 35 minutes.
  • Add the powdered tamarind soup base mix, long green chili, and vinegar. Allow to re-boil.
  • Stir continuously while pouring-in pork blood. Cook for 15 minutes more under low to medium heat while stirring once in awhile.
  • Turn-off heat and transfer to a serving bowl.
  • Serve hot with buttered puto. Share and enjoy!


Serving: 4g