Easy Pork Dinuguan Recipe

Dinuguan is a traditional Filipino dish that is often described as a blood stew. It is a savory dish made from pork meat and offal, such as lungs, intestines, and liver, cooked in a thick and rich sauce made from pig’s blood, vinegar, and various seasonings. The dish is known for its dark color, which comes from the addition of blood.

To prepare dinuguan, the meat, and offal are typically boiled until tender and then diced into small pieces. In a separate pan, garlic, onions, and sometimes ginger are sautéed until fragrant. The boiled meat and offal are then added to the pan and cooked together with the aromatics. The pig’s blood, which acts as the main ingredient for the sauce, is added next. It thickens the stew and gives it a unique flavor.

Vinegar is another key ingredient in dinuguan, as it helps balance the richness of the blood and adds a tangy taste. Additional seasonings such as soy sauce, bay leaves, and chili peppers are often included to enhance the overall flavor profile. The stew is simmered until the flavors meld together and the sauce thickens further.

Dinuguan is typically served hot and is often enjoyed with steamed rice or rice cakes called puto. It is a popular dish in the Philippines, particularly during festive occasions or gatherings. Despite its unconventional main ingredient, dinuguan is loved for its bold and distinct flavor, making it a unique and intriguing culinary experience for those who try it.

Filipino Cookbooks:

Here’s a simple recipe for pork dinuguan:

Easy Pork Dinuguan Recipe

Recipe by Yummy FoodCourse: MAIN, MERIENDACuisine: FilipinoDifficulty: Easy

Dinuguan is a traditional Filipino dish that is often described as a blood stew. It is a savory dish made from pork meat and offal, such as lungs, intestines, and liver, cooked in a thick and rich sauce made from pig’s blood, vinegar, and various seasonings.

Ingredients

• 1 lb (450g) pork belly, cut into small cubes

• 1/2 lb (225g) pork liver, cut into small cubes

• 1/4 cup vinegar

• 3 tablespoons cooking oil

• 1 onion, chopped

• 4 cloves garlic, minced

• 2 tablespoons soy sauce

• 2 cups pig’s blood (available in Filipino or specialty stores)

• 2 cups water

• 2 dried bay leaves

• Salt and pepper to taste

• Red chili peppers (optional, for added heat)

Directions

• In a large pot, heat the cooking oil over medium heat. Add the pork belly and cook until lightly browned and crispy. Remove the pork belly from the pot and set aside.
• In the same pot, add the onions and garlic. Sauté until onions are translucent and garlic is fragrant.
• Add the pork liver to the pot and cook for about 3-4 minutes until the liver is slightly cooked.
• Pour in the vinegar and let it simmer for a minute to allow the vinegar to evaporate and reduce its sharpness.
• Add the soy sauce, water, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
• Gradually add the pig’s blood while stirring continuously to avoid any lumps. Simmer for another 10-15 minutes until the sauce thickens.
• Add the cooked pork belly back into the pot. Season with salt, pepper, and additional soy sauce if needed. If desired, add red chili peppers for added heat.
• Continue simmering for another 5-10 minutes to allow the flavors to meld together.
• Remove the bay leaves before serving.
• Serve hot with steamed rice or rice cakes.

Notes

• Cooking times may vary, so it’s important to adjust the simmering time to achieve your desired consistency for the sauce and tenderness of the meat.

Other PORK recipes may be found HERE.

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IMAGE SOURCE: Kat, CC BY-SA 4.0, via Wikimedia Commons

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