Dinuguan is a savory stew made with pork blood, meat, and offal, cooked in vinegar and spices. Often referred to as "chocolate meat," this dish may surprise you with its rich flavor. Give it a chance and you might just discover your next favorite dish.
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What is Dinuguan?
Dinuguan is a pork blood stew with meat and a variety of offal such as intestines, liver, kidneys, snout, and ears. It has a rich and slightly tangy sauce with vinegar or other sourings agents like tamarind, calamansi, or kamias.
This dish varies across regions, but the Bicol version is particularly notable for incorporating coconut milk for a creamy consistency and a slightly sweet flavor profile. It is traditionally served with puto or steamed rice cakes.
Ingredients you'll need
Notes and substitutions
- Pork blood: It is usually available frozen at Asian grocery stores. Make sure to thaw it properly to keep the quality of the stew.
- Pork belly: While I used pork belly, feel free to use any cut of pork you like. Adding innards is traditional. If you enjoy them, include them; otherwise, adapt the recipe to suit your tastes.
- Vinegar: It prevents the blood from coagulating and also contributes to the dish's signature tangy flavor. You can also use tamarind, calamansi, or kamias.
- Coconut milk: It gives the stew a richer, creamier texture compared to other versions. It also adds a subtle sweetness that balances the tangy flavors.
- Lemongrass: An optional ingredient, it adds a refreshing citrusy aroma and a light, herby flavor to the stew.
- Optional add-ins: You can add vegetables like sayote (chayote) or gabi (taro) for extra texture and flavor. Sayote makes it crispier, while gabi makes the stew thicker and adds a mild earthy taste.
How to make this recipe
Step 1: Prepare blood mixture
In a bowl, combine the pork blood with vinegar. This step prevents the blood from clumping or coagulating too quickly when cooked. If the blood is semi-solid or clumpy, break it down by mashing or blending it with vinegar. Set it aside.
Step 2: Lightly brown pork
In a Dutch oven or heavy-bottomed pot over medium heat, add the pork pieces with a splash of water to gently cook the meat, allowing the fat to render; be careful of any splattering.
Once the pork lightly browns, season with salt. Transfer to a plate, then discard the rendered fat.
Step 3: Sauté aromatics
Add more oil as needed, then sauté the ginger until fragrant. Add the onions and garlic, cooking until softened. Then, add the whole chilies and sauté briefly for a smoky flavor.
Step 4: Add pork and blood mixture
Return the pork to the pan with the aromatics. Pour in the blood and vinegar mixture, stirring constantly to prevent the blood from curdling.
PRO TIP: Stirring constantly at this stage is crucial for a smooth and even sauce, preventing the blood from clumping.
Step 5: Add coconut milk and lemongrass
Add coconut milk along with the lemongrass tied in a knot. Turn up the heat to bring the mixture to a boil, stirring constantly.
Step 6: Simmer
Cover and simmer on medium heat until the pork is tender and the sauce has thickened, about 45 minutes. Stir occasionally for even cooking and to avoid sticking at the bottom.
Step 7: Season
Season your Dinuguan with fish sauce, salt, and pepper to taste. If the stew is too thick, add a bit more water to reach your desired consistency. Remove and discard the lemongrass, then turn off the heat.
Serve and enjoy your Dinuguan warm with steamed white rice or puto. For an extra touch, garnish with sliced scallions and fried garlic or shallots.
Recipe FAQs
Constant stirring prevents the blood from coagulating into lumps, ensuring a smooth sauce throughout the dish.
Dinuguan is cooked when the pork is tender, the sauce has thickened, and the oil starts to separate from the sauce.
Dinuguan can be frozen for up to 3 months. Cool it down completely before transferring to airtight containers. Thaw in the refrigerator and reheat well before serving.
Explore more Filipino stews
- Adobo: A stew of meat, usually chicken or pork, that's marinated and cooked in a mixture of vinegar, soy sauce, garlic, and bay leaves.
- Kare-Kare: A rich stew with beef and vegetables simmered in a thick peanut sauce, served with fermented shrimp paste.
- Caldereta: A hearty stew that combines meat, usually beef or goat, with potatoes, carrots, and bell peppers, cooked in a tomato-based sauce with liver spread or cheese.
- Afritada: A stew made with chunks of chicken or pork and vegetables, simmered in a tomato sauce.
- Pochero: A stew with meat, usually beef or chicken, and vegetables like cabbage, saba bananas, and potatoes in a light tomato-based broth.
- Pork Guisantes: A stew of pork simmered in a tomato-based sauce with green peas and bell peppers.
Other pork recipes you may like
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📖 Recipe
Dinuguan Recipe
Equipment
- Dutch oven or a heavy-bottomed pot
Ingredients
- 10 ounce pork blood see note
- 1 cup vinegar see note
- 2 pounds pork belly cut into bite-sized pieces; see note
- 1 tablespoon minced ginger
- 6 garlic cloves minced
- 1 onion chopped
- 2-3 green chilies
- 1 (13.5-ounce) can coconut milk see note
- 1-2 stalks lemongrass whacked and tied into a knot; see note
- Fish sauce to taste
- Salt and pepper to taste
- Neutral oil
Instructions
- In a bowl, combine the pork blood with vinegar. This step prevents the blood from clumping or coagulating too quickly when cooked.If the blood is semi-solid or clumpy, you can break it down by mashing it or blending it with vinegar. Set it aside.
- Over medium heat, add the pork pieces with a splash of water to gently cook the meat, allowing the fat to render; be careful of any splattering.Once the pork lightly browns, season with salt. Transfer to a plate, then discard the rendered fat.
- Add more oil as needed, then sauté the ginger until fragrant. Add the onions and garlic, cooking until softened. Then, add the whole chilies and sauté briefly for a smoky flavor.
- Return the pork to the pan with the aromatics. Pour in the blood and vinegar mixture, stirring constantly to prevent the blood from curdling.PRO TIP: Stirring constantly at this stage is crucial for a smooth and even sauce, preventing the blood from clumping.
- Add the coconut milk along with the lemongrass tied in a knot. Turn up the heat to bring the mixture to a boil, stirring constantly.
- Cover and simmer on medium heat until the pork is tender and the sauce has thickened, about 45 minutes. Stir occasionally for even cooking and to avoid sticking at the bottom.
- Season with fish sauce, salt, and pepper to taste. If the stew is too thick, add a bit more water to reach your desired consistency. Remove and discard the lemongrass, then turn off the heat.
Notes
- Pork blood: It is usually available frozen at Asian grocery stores. Make sure to thaw it properly to keep the quality of the stew.
- Pork belly: While I used pork belly, feel free to use any cut of pork you prefer. Adding innards is traditional. If you enjoy them, include them; otherwise, adapt the recipe to suit your tastes.
- Vinegar: It prevents the blood from coagulating and also contributes to the dish's signature tangy flavor. You can also use tamarind, calamansi, or kamias.
- Coconut milk: It gives the stew a richer, creamier texture compared to other versions. It also adds a subtle sweetness that balances the tangy flavors.
- Lemongrass: An optional ingredient, it adds a refreshing citrusy aroma and a light, herby flavor to the stew.
- Optional add-ins: You can add vegetables like sayote (chayote) or gabi (taro) for extra texture and flavor. Sayote makes it crispier, while gabi makes the stew thicker and adds a mild earthy taste.
May
Thanks for sharing your recipe for dinuguan. I’m making this over the weekend. Wish me luck!
Nora Reyes
Hope you like it. Thanks, May!