Dinuguan
Pork blood stew
Krizell•
Aug 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! :)
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!
Ingredients (14)
Ingredients (14)
Instructions
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 (1 Tbsp). 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 (2 leaves), salt ( to taste), and pepper ( to taste) (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.
Uncover, and add in the remainingvinegar (¾ cup). Once you add in the vinegar do not touch the ingredients and let it sit for 5-6 minutes uncovered.
Next, add in the water (1 cup). Stir everything together.
Take your blood (10 oz) and vinegar mixture, and give it a good mix. Start by slowly adding in half of the mixture to the pot, making sure that while you are slowly drizzling in the blood/vinegar mixture, you are also stirring the pot. This ensures that the blood doesn’t curdle. Continue to add in the rest of the mixture and continue stirring until everything is incorporated. You will notice that everything will start to thicken.
Next, add the green chilies (4 whole). Cover and let simmer for another 10 minutes on medium-low heat.
Add in the brown sugar (1 Tbsp), mix well, cover, and cook for another 10 minutes or until the strong vinegar taste has cooked off and to your desired consistency. Adjust seasoning to your preference.
Serve with white rice or puto. I also like to top it with fresh mild green chilies for an extra crunch! Enjoy!
This is a premium recipe and is only available to subscribers with full access subscriptions
Subscribe
