Dinuguan
Dinuguan, from above
Non vegPhilippines

Dinuguan

Pork stewed in a dark, tangy sauce of pork blood and vinegar. Rich, bold and unapologetic.

75 minTime
38 gProtein each
mediumSpice
The dark stew2 chapters · 1 min read

Make it your way

Grandma's wayPork stewed in pork blood, vinegar and chilli.
The original
472kcalsame
38 gproteinsame
1 gfibresame
75minutessame

Dinuguan.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Cooking oil (vegetable oil)1 tbsp
Garlic10 cloves, minced
Onion1, chopped
Porkshoulder, cubed
Fish sauce1½ tbsp
Water2 cups
Bay leaf (indian bay leaf)2 leaves
Vinegar⅓ cup cane or coconut vinegar
Pork bloodfresh pork blood, kept cold
Green chillilong green chillies
Sugar1 tbsp
Saltto taste
Black pepper½ tsp

Method

5 steps
  1. 1Fry the garlic and onion in the oil, add the pork and brown 5 minutes. Add the fish sauce.
  2. 2Add the water and bay leaves and simmer 40 minutes until the pork is tender.
  3. 3Pour in the vinegar and do not stir for 3 minutes.
  4. 4Lower the heat and pour in the blood slowly, stirring constantly. Simmer 10 minutes, stirring, until thick and dark.
  5. 5Add the chillies, sugar, salt and pepper and simmer 3 minutes.
Serve it like this

Serve hot in a bowl with green chillies on top and a plate of puto or steamed rice alongside.

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Make it a meal

What goes with Dinuguan: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pandesal150 min
Bread or rice Jeera rice30 min
With a main Pancit bihon40 min
On the side Kinilaw25 min
On the side Laing60 min
A little snack Puto40 min
To drink Calamansi juice10 min
Something sweet Leche flan75 min
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