Dinuguan is savory Filipino stew made of diced pork, vinegar, pork blood and chili peppers. Some people like using pork offal like intestines and other pork body parts. Sometimes I add tripe. When adding intestine and tripe clean it thoroughly and boil at least 2x. Luckily the Asian store where I go have the tripe already cleaned but I still boil it 2x. Another thing I learned from my Mom is to use 1/2 pork and 1/2 beef. If adding beef I use the eye of round steak.
Dinuguan is made with basic ingredients but very delicious. My only problem with dinuguan, I eat a lot of rice with it. When I was still new in the US our friend invited us on their gatherings and dinuguan was always in the menu. He doesn't have a problem convincing non Filipinos to try it. He refers to it as Chocolate meat and they would eat it to my surprise. It is a simple recipe but very flavorful.
Growing up my Mom was very strict about us eating street food or some dishes not made at home. One of these dish is dinuguan. To this date, I don't really eat it if not made from home. Sometimes I might eat it at Red Ribbon.
How to Cook Dinuguan
If you've never made it, go watch my video "How to cook Dinuguan". Make it today and let me know how it turned out. Magluto na tayo!
Dinuguan - Pork Blood Stew
- 4 tbsp olive oil or cooking oil
- 8 cloves garlic crushed & chopped
- 1 medium yellow onion diced
- 3-4 tbsp fish sauce
- 2 lbs. pork shoulder or pork butt cubed
- 1/2 lb. pork intestine or tripe optional
- 1½ cups pig's blood
- 2 cups water
- ¾ cup white vinegar
- 3 pieces banana pepper
- Pork Intestine or Tripe cooking instruction.
- Boil water. Once boiling add intestine or tripe. Cook for ½ hour. Once tender, drain & cut into small pieces & put aside.
- Heat oil between medium-high heat.
- Saute onion for 3 minutes then add garlic & cook for 2 minutes or until golden.
- Add fish sauce.
- Add pork & cook for 4 minutes until light brown.
- Pour vinegar. Don’t cover & don’t stir until it boils.
- Pour water and let it boil.
- Toss-in banana peppers.
- Adjust heat between low to medium. Slow cooking is best when cooking with vinegar.
- Let it simmer for 10 minutes.
- Add pig’s blood. While pouring pig’s blood keep stirring until blood is fully mixed in with all the ingredients.
- Slow cooking for 30-45 minutes until you see oil floating on top of the mixture & pork is tender.
- (If you are adding intestine or tripe. Add it after 15 minutes of slow cooking.).
- Season with salt or fish sauce.
- Serve while hot. Servings for 4 people.
- When making dinuguan – don’t use lean meat. Dinuguan is delicious with fatty meat. Use pork belly, pork shoulder or pork butt.
- Dinuguan is usually better on the 2nd day.
- You can make extra servings and freeze it.
- When making dinuguan and you see grease floating on top – that is a sign of deliciousness.
- When you add the vinegar do not cover and do not stir until the mixture boils.