Pork blood stew
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
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August 21, 2025
Dinuguan is considered a delicacy in Filipino cuisine, where pork (or sometimes beef) is simmered and stewed in its own blood, along with aromatics and spices. It’s one Filipino dish that I was extremely intimidated to make — just the thought of cooking with blood seemed so foreign to me and I was afraid that I’d get all the ingredients just to make it and ruin it. I’ve spent a lot time perfecting this recipe. Some people like it with some sauce or sabaw, and some people prefer it dry. For this recipe, it’s more on the saucy side, but feel free to cook it down to your desired consistency. Also, after making this, I realized it’s not as hard as it seemed in my head, so if you’re on the fence or have always wanted to try to make dinuguan, give it a try! Kaya mo! :)
In a bowl, mix ½ cup of the vinegar (¾ cup) with pork blood (10 oz). Set aside.
In a pot over medium heat, add a Tbsp of neutral oil. Add in shallots (1 whole), and saute for one minute.
Next and in the garlic (5 cloves) and saute for another 2-3 minutes or until shallots and garlic are soft and aromatic.
Next, add in the pork (1 ½ lb), cooking for 5 minutes and allowing it to brown.
After 5 minutes, add in the fish sauce (2 Tbsp), bay leaves, salt, and pepper (you can start off with 1 tsp each), then mix well to combine.
Cover and cook for 5 minutes.
Next, uncover and add the bouillon cube (1 cube). Continue stirring, letting the cube melt, and incorporate it with the meat.
Cover and cook for another 5 minutes.
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