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Dinuguan - Pork Blood Stew
Dinuguan is savory Filipino stew made of diced pork, vinegar, pork blood, chili or banana peppers in a dark gravy sauce.
Course
Main Course
Cuisine
Filipino
Prep Time
15
minutes
Cook Time
1
hour
Total Time
1
hour
15
minutes
Servings
6
Calories
650
kcal
Ingredients
4
tablespoons
olive oil or cooking oil
8
cloves
garlic
minced
1
medium yellow onion
chopped
3-4
tablespoons
fish sauce
2
pounds
pork shoulder or pork butt
cubed
1½
cups
pig's blood
2
cups
water
¾
cup
white vinegar
3
pieces
banana pepper
Salt to taste
Instructions
In a pot, heat oil over medium-high heat.
Saute onion for 3 minutes then add garlic & cook for 2 minutes or until golden.
Stir-in 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 to medium-low. Slow cooking is best when cooking with vinegar.
Let it simmer for 10 minutes.
Add pig’s blood. Stir constantly while pouring pig’s blood until blood is fully mixed in with all the ingredients.
Continue cooking for 30-45 minutes until pork is tender and released oil floating on top of mixture.
Season with salt or fish sauce.
Serve while hot.
Notes
When making dinuguan – don’t use lean meat. Dinuguan is delicious with fatty meat. Use pork belly, pork shoulder or pork butt.
Dinuguan is more flavorful on the 2nd day.
You can make extra servings and freeze it.
When making dinuguan, when you see grease floating on top of mixture – that is a sign of deliciousness.
When you add the vinegar, do not cover and stir until the mixture boils.
Nutrition
Calories:
650
kcal
|
Carbohydrates:
3
g
|
Protein:
30
g
|
Fat:
20
g
|
Saturated Fat:
5
g
|
Cholesterol:
101
mg
|
Sodium:
827
mg
|
Potassium:
584
mg
|
Sugar:
1
g
|
Vitamin A:
10
IU
|
Vitamin C:
4.2
mg
|
Calcium:
41
mg
|
Iron:
2.1
mg