Dinuguan
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 Servings
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Calories
857 kcal
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Course
Main Course
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Cuisine
Filipino
Dinuguan
Description
The Dinuguan recipe uses pork blood mixed with vinegar to create a thick, dark sauce that naturally thickens without additional thickeners. Pork belly is browned with onion, garlic, and ginger then simmered with fish sauce and vinegar, which is boiled uncovered to reduce acidity. The addition of chilies offers mild heat while brown sugar balances the flavors. Pork blood is incorporated last and cooked carefully to avoid lumps, creating a smooth, rich stew with a dense texture due to the coagulating properties of the blood protein.
This dish is traditionally enjoyed hot, often paired with steamed white rice or Filipino puto to complement its bold flavors. The combination of sour, savory, and spicy notes creates a distinctive profile unique to Filipino cuisine.
Ensuring the vinegar is boiled uncovered without stirring early helps reduce sharp acidity. Stirring the blood mixture well before adding prevents clumps and ensures smooth sauce consistency.
Ingredients
- 10 ounces pork blood
- 1 cup vinegar
- 1 tablespoon canola oil
- 1 onion peeled and chopped
- 4 cloves garlic peeled and minced
- 1 ginger thumb-size (about 1 tablespoon), peeled and minced
- 2 pounds pork belly cut into ½-inch strips
- 1 tablespoon fish sauce
- 1 cup water
- 1 tablespoon brown sugar
- 2 finger chili siling haba
- salt to taste
- black pepper to taste
Instructions
- In a bowl, combine pig's blood and about 2 tablespoons of the vinegar. Stir well.
- In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- Add pork and cook, stirring occasionally, until lightly browned.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 3 to 5 minutes or until slightly reduced.
- Add water and bring to a boil. Lower heat, cover, and continue to cook for about 15 to 20 minutes or until meat is tender.
- Add pork blood, stirring to disperse and prevent lumps.
- Add brown sugar and stir to dissolve.
- Add chili peppers.
- Continue to simmer for about 10 minutes or until sauce is thickened.
- Season with salt and pepper to taste. Serve hot with rice or puto.
Notes
- Mix one to two tablespoons of vinegar into the pork blood before adding to the stew to achieve a smooth texture.
- Boil the vinegar uncovered and unstirred briefly to mellow its acidity before combining with other ingredients.
- The stew thickens naturally from the coagulation of blood proteins, so no additional thickeners are needed.
- Serve hot alongside steamed rice or puto for traditional pairing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 857 kcal
% Daily Value*
| Calories | 857kcal | 43% |
| Carbohydrates | 5g | 2% |
| Protein | 18g | 36% |
| Fat | 83g | 128% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 161mg | 54% |
| Sodium | 302mg | 13% |
| Potassium | 382mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3209IU | 64% |
| Vitamin C | 3mg | 3% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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