Dinuguan is savory Filipino stew made of diced pork, vinegar, pork blood and chili or banana peppers. Some people like using pork offal like intestines and other pork body parts. When making it with intestines and tripe make sure to clean it thoroughly and boil it at least 2x.
Course Main Course
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
4tbspolive oil or cooking oil
8clovesgarliccrushed & chopped
1medium yellow oniondiced
2lbs.pork shoulder or pork buttcubed
1/2lb.pork intestine or tripeoptional
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.