Dinuguan is a stew of pork, usually pork offal simmered in pig’s blood, vinegar, and spices. Blood in Filipino is “dugo” hence the name “dinuguan“. If you are not into internal organs, dinuguan can be served without using any offal, using only choice cuts of pork.This dinuguan recipe consists mainly of meat as I am not that into eating pork innards.
Dinuguan is usually served with rice or Filipino rice cake called puto. You can find this dish being served in food stalls or carinderias. Taste and textures varies but the best dinuguan I have tasted does not contain innards, as I think it can contribute to the bitter taste if not prepared well, with thick sauce.
Dinuguan is a stew of pork, usually pork offal simmered in pig’s blood, vinegar, and spices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Dish
- Method: Stew
- Cuisine: Filipino
- 1 lb pork belly cut into cubes
- 1 cup vinegar
- 2 pcs long green pepper
- 1 1/2 tbsp brown sugar
- 1 medium sized onion chopped finely
- 1 tbsp garlic minced
- 1 tbsp cooking oil
- 1 cup water
- 10 oz pork blood
Sauté the garlic and onion in a pre -heated oil
Add the pork and cook until its tender
- Add water, vinegar and the pork blood. Simmer until thick or for 30 minutes.
- Put the brown sugar in followed by the long green pepper and simmer for 2 minutes
This video shows another recipe for Dinuguan or Pork Blood Stew.
- Serving Size: 1 cup
- Calories: 255
- Sodium: 1,106.0 mg.
- Fat: 10.3 g
- Saturated Fat: 2.5 g
- Carbohydrates: 5.2 g.
- Fiber: 0.3 g.
- Protein: 33.6 g
- Cholesterol: 89 mg.
Keywords: blod stew, pork stew, pork offal, traditional
I always wanted to try this, it looks amazing.