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Dinuguan in a bowl.
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Dinuguan Recipe (Pork Blood Stew)

A savory Filipino stew made with pork and pork blood, cooked with vinegar and coconut milk.
Course Main Dish
Cuisine Filipino
Diet Gluten Free
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 779kcal
Author Nora Rey
Cost $16-$18

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
US Customary - Metric

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.
 
How to Store and Reheat
  • 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.

Nutrition

Calories: 779kcal | Carbohydrates: 4g | Protein: 19g | Fat: 75g | Saturated Fat: 23g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 37g | Trans Fat: 0.1g | Cholesterol: 188mg | Sodium: 179mg | Potassium: 354mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7684IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 9mg