Lifestyle
-Oneindia Staff
Dinuguan is a Filipino pork blood stew with a dark, thick sauce. It uses pork, pork blood, vinegar, garlic, onion, and chillies. The flavour is sharp and savoury, and the texture is rich. It is often served with rice or puto, which are sweet steamed rice muffins. This recipe makes about 10 servings and takes around 2 hours.
The name “dinuguan” comes from the Filipino word “dugo”, which means blood. In Ilocano, the dish is also called “dinardaraan”, from “dara”, meaning blood. Dinuguan usually has more liquid. Dinardaraan is drier. Some people call it “chocolate meat” because the stew looks like thick chocolate due to its colour.
Dinuguan is a Filipino pork blood stew made with pork, pork blood, vinegar, garlic, and chillies. It has a sharp, savory flavor and a thick sauce, and is traditionally served hot alongside rice or sweet puto muffins.
This pork blood stew gets its main taste from vinegar, which also helps balance the richness. Pork butt with fat gives body and flavour. Garlic and onion add a strong base note. Jalapeño peppers add heat. The sauce thickens as it simmers, so you can cook it until it reaches the thickness you like.
Ingredients (makes 10 servings)
Use fresh ingredients and measure them before you start. If pork blood is new to you, buy it from a trusted market and keep it chilled. Stir well when you add it, so it stays smooth. The vinegar mixture is also important, since it is used from the first step of cooking.
- Boneless pork butt with fat, cut into 1.25 cm (½-inch) cubes: 700 g (about 3 cups)
- Lard or peanut oil: 3 tbsp (45 ml)
- Vinegar: 120 ml (½ cup)
- Water (for vinegar mix): 240 ml (1 cup), plus extra if needed
- Salt: 1 tbsp (about 18 g)
- Yellow onion, sliced: 1 medium (about 150 g)
- Garlic, crushed: 3 cloves (about 9 g)
- Pork blood: 360 ml (1½ cups)
- Jalapeño peppers, seeded and chopped: 2 (about 30–40 g)
Equipment
Keep your tools ready, since the recipe moves from simmering to frying and back to the pot. A covered casserole dish helps the pork turn tender without drying out. A food processor helps make the blood smooth before it goes into the stew, which helps the final sauce look even.
- Covered stovetop casserole dish, about 4-quart
- Frying pan
- Knife and chopping board
- Measuring cups and spoons
- Stirring spoon
- Food processor
Step-by-step method
Follow the steps in order and keep the heat under control. The pork cooks first in the vinegar mix until tender. The onion and garlic are sautéed separately, then added for flavour. The blood goes in slowly while you stir, which helps prevent lumps. Simmer at the end to thicken the sauce.
Step 1: Put the cubed pork into a covered stovetop casserole dish. Mix vinegar, 240 ml water, and 1 tbsp salt. Pour this mixture over the pork. Bring it to a boil, then reduce the heat to a gentle simmer. Keep the lid on while it cooks.
Step 2: Cook for about 1 hour, or until the pork turns tender. Check the pot now and then. If the liquid level drops too much, add a little water. The pork should stay partly covered by liquid so it cooks evenly and does not stick to the base.
Step 3: Heat a frying pan and add 3 tbsp lard or peanut oil. When hot, sauté the sliced onion and crushed garlic. Cook until the onion looks translucent. Take the pan off the heat. This step builds flavour before the aromatics go into the stew.
Step 4: Add the sautéed onion, garlic, and the oil from the pan into the pork pot. Cook for 5 minutes. Stir so the flavours spread through the liquid. Keep the heat low to medium. This short cook helps the garlic and onion blend into the broth.
Step 5: Purée the pork blood in a food processor until smooth. With the pork pot at a gentle heat, add the blood slowly while stirring all the time. Bring the mixture back to a boil. This steady stirring helps keep the sauce even as it darkens.
Step 6: Add the chopped jalapeño peppers. Simmer uncovered to reduce the sauce until it reaches the thickness you want. Stir at times to stop sticking. Once thickened, keep it covered and serve hot. Dinuguan is most often served with rice or with puto.
Serving notes
Serve dinuguan hot, since the sauce thickens as it cools. Many people pair it with plain rice to soak up the sauce. Another common pair is puto, a sweet steamed rice muffin, which contrasts with the sharp vinegar taste. You can also serve extra chopped chillies on the side for more heat.
Nutritional values (approximate, per serving)
| Nutrient | Amount |
|---|---|
| Energy | 260 kcal |
| Protein | 18 g |
| Total fat | 18 g |
| Saturated fat | 6 g |
| Carbohydrate | 3 g |
| Sugars | 1 g |
| Fibre | 0.5 g |
| Sodium | 650 mg |
