Dinuguan is a savory Filipino pork stew made with pork blood, vinegar, garlic, and chilies.
It may sound unusual if you didn't grow up with it, but it's full of flavor and so good with rice or puto.
This version is made with pork belly and coconut milk, so the sauce turns out a little creamy.
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Ingredients You'll Need
Notes and Substitutions
- Pork blood: Usually sold frozen at Asian grocery stores. Thaw it well before using.
- Pork belly: I used pork belly, but pork shoulder or other cuts will also work. Innards are traditional, so you can add them if you like.
- Vinegar : Helps keep the blood from clumping and gives dinuguan its tangy taste. You can also use tamarind, calamansi, or kamias.
- Coconut milk: Makes the sauce a little creamy and balances the tangy flavor.
- Lemongrass: Optional, but it helps reduce any strong smell from the pork and blood, and adds a light citrusy flavor.
- Chayote: You can add chayote if you want a little vegetable in the stew. It stays firm and doesn't get mushy.
How to Make Dinuguan (Step-by-Step)
Step 1: Mix the vinegar and blood
In a bowl, mix 10 ounces pork blood with 1 cup vinegar. Stir until smooth.
This keeps the blood from clumping when cooked.
If there are any lumps, mash them with a spoon until smooth. Set aside.
Step 2: Brown the pork
In a pot over medium heat, add 2 pounds pork belly (cut into bite-sized pieces) with a small amount of water.
Cook until the fat renders and the pork lightly browns.
Season with salt, then transfer to a plate. Discard the excess fat.
Step 3: Sauté the aromatics
In the same pot, add more oil if needed. Then, add:
- 1 tablespoon minced ginger
- 1 small onion (chopped)
- 6 garlic cloves (minced)
- Green chilies (to taste)
Sauté over medium heat until softened.
Step 4: Add the pork and blood mixture
Return the pork to the pot with the aromatics.
Add the blood mixture, stirring as you pour to prevent the blood from curdling.
Step 5: Add the coconut milk and lemongrass
Add 1 can coconut milk and 2 stalks of lemongrass tied in a knot.
Turn up the heat and bring it to a boil.
Step 6: Simmer
Cover and simmer over medium heat for about 45 minutes, or until the pork is tender and the sauce has thickened.
Stir occasionally so it cooks evenly and doesn't stick to the bottom.
If using chayote, add it after 30 minutes and cook for the remaining 15 minutes, until tender.
Step 7: Season
Season with fish sauce, salt, and pepper to taste.
If the stew is too thick, add a little water until you like the consistency.
Remove and discard the lemongrass, then turn off the heat.
Serve your dinuguan warm with steamed white rice or puto.
Cooking Tips
- Stir as you add the blood mixture so it stays smooth.
- Simmer gently until the pork is tender.
- Add a little water if the sauce gets too thick.
- Taste and adjust seasoning at the end.
How to Store and Reheat
- Store: Refrigerate for up to 3 days.
- Freeze: Freeze for up to 2 months. Thaw in the fridge overnight.
- Reheat: Microwave or warm on the stove over low heat. Add a little water if it's too thick.
Recipe FAQs
Dinuguan is a Filipino pork stew made with pork blood, vinegar, and aromatics.
It is savory, tangy, and usually served with rice or puto.
Pour in the blood mixture slowly and stir as you pour. Keep stirring for a few minutes until the sauce is smooth.
It's savory and slightly tangy from the vinegar. The sauce is rich and the coconut milk makes it a bit creamy.
Yes. You can leave it out for a more traditional, darker dinuguan.
More Filipino Stews
- Adobo: Chicken or pork cooked in vinegar, soy sauce, and garlic.
- Kare-kare: Beef and vegetables in peanut sauce, served with bagoong.
- Caldereta: Beef with potatoes, carrots, and peppers in tomato sauce.
- Afritada: Chicken or pork with vegetables in tomato sauce.
- Pochero: Meat and vegetables with saba bananas in a light tomato broth.
- Pork guisantes: Pork with green peas and peppers in tomato sauce.
- Igado: Pork, liver, and vegetables cooked with soy sauce and vinegar.
Other Pork Recipes You May Like
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📖 Recipe
Dinuguan Recipe (Pork Blood Stew)
Equipment
- Large pot or Dutch oven
Ingredients
- 10 ounce pork blood
- 1 cup vinegar
- 2 pounds pork belly cut into bite-sized pieces
- 1 tablespoon minced ginger
- 6 garlic cloves minced
- 1 onion chopped
- 2 green chilies
- 1 (13.5-ounce) can coconut milk
- 2 stalks lemongrass whacked and tied into a knot
- Fish sauce to taste
- Salt and pepper to taste
- Neutral oil
Instructions
- In a bowl, combine pork blood and vinegar. Stir until smooth, mashing any lumps with a spoon. Set aside.
- In a pot over medium heat, cook pork with a splash of water until the fat renders and the pork lightly browns. Season with salt, transfer to a plate, and discard excess fat.
- In the same pot, add oil as needed. Sauté ginger, onion, garlic, and chilies until softened.
- Return the pork to the pot. Slowly pour in the blood mixture while stirring to keep it smooth.
- Add coconut milk and lemongrass. Bring to a boil.
- Cover and simmer over medium heat for about 45 minutes, or until the pork is tender and the sauce thickens. Stir occasionally.If using chayote, add it after 30 minutes and cook until tender.
- Season with fish sauce, salt, and pepper. Add a little water if too thick. Remove lemongrass and turn off the heat.
Notes
- Pork blood: Usually sold frozen. Thaw completely before using.
- Pork belly: You can also use pork shoulder or add innards.
- Vinegar: Keeps the blood smooth and adds tangy taste. Tamarind, calamansi, or kamias also work.
- Coconut milk: Makes the sauce a little creamy and less sharp.
- Lemongrass: Optional, but helps with the strong smell and adds a light citrus taste.
- Chayote: Optional, if you want some vegetable in the stew. It stays firm.
- Store: Refrigerate for up to 3 days.
- Freeze: Freeze for up to 2 months; thaw overnight in the fridge.
- Reheat: Microwave or warm over low heat, adding a little water if too thick.
May says
Thanks for sharing your recipe for dinuguan. I’m making this over the weekend. Wish me luck!
Nora Reyes says
Hope you like it. Thanks, May!