Dinuguan holds such a special place in my heart. This recipe represents everything I love about Filipino food: our resourcefulness, our bold flavors, and our ability to use simple ingredients. I remember my first taste of dinuguan. It was comfort food at its finest. Now, when I make this at home for my family, I'm not just cooking a meal, I'm sharing a piece of my my culture.
This recipe isn't just about the blood. It's about achieving that perfect balance of vinegar and spices, and creating that smooth sauce that makes dinuguan so delicious.
My Ingredients
For My Stew Base:
- 2 pounds pork belly (liempo), cut into ½-inch cubes
- 10 ounces fresh pork blood (dugo ng baboy)
- 1 cup vinegar (suka)
- 1 large onion (sibuyas), finely chopped
- 4 cloves garlic (bawang), minced
- 1 thumb-sized ginger (luya), minced
- 1 tablespoon fish sauce (patis)
- 1 cup water (tubig)
- 1 tablespoon brown sugar (asukal na pula)
- 2-3 finger chilies/long green chilies (siling haba)
- Salt and pepper to taste
- 1 tablespoon cooking oil
Optional Additions I Sometimes Use:
- Pork ears (tenga)
- Intestines (bituka)
- Heart (puso)
- Kidney (bato)
How I Make My Authentic Dinuguan
- I start by combining my fresh pork blood with 2 tablespoons of vinegar in a bowl. I mix this gently and set it aside in my refrigerator.
- I place my large, heavy-bottomed pot over medium heat. Once it's hot, I pour in my cooking oil. When the oil is ready, I add my finely chopped onions and cook them until they become translucent (about 5 minutes).
- Next, I add my minced garlic and ginger to the softened onions. I cook these for about 2 minutes. I stir occasionally to make sure nothing burns.
- I increase the heat to medium-high and add my cubed pork belly to the pot. I cook the meat until it starts to brown nicely on all sides (about 8-10 minutes).
- I pour in my fish sauce (patis) and cook for another 2 minutes, stirring to coat the meat evenly.
- Now comes the important step. I add the remaining vinegar to the pot. Once I add the vinegar, I DO NOT STIR for 3-5 minutes. I let it boil to cook off that raw vinegar taste. This step is for getting that authentic flavor.
- After my vinegar has boiled, I add one cup of water to the pot. I bring everything to a boil, then reduce my heat to low. I cover the pot and let it simmer for 20 minutes or until my pork becomes tender.
- I remove my blood mixture from the refrigerator and let it come to room temperature. Once my meat is tender, I slowly pour in the blood mixture while gently stirring. I keep my heat low and stir constantly but gently to prevent the blood from curdling.
- I add my brown sugar and finger chilies. I continue to simmer and stir gently for about 10 minutes, or until my sauce thickens to the consistency I want.
- I taste my dinuguan and adjust the seasoning with salt and pepper as needed.
- I serve it hot with steamed rice or puto. I sometimes I add calamansi on the side for extra flavor.
My Personal Tips
- I always use fresh pork blood for the best results.
- Pre-mixing my blood with vinegar prevents clumping.
- I never skip the "no stirring" step after adding vinegar.
- I keep my heat low when adding blood to prevent curdling.
- If my sauce gets too thick, I add water gradually while stirring.
- I let my stew simmer gently because too much boiling will break down the blood.
Related
Looking for other recipes like this? Try these:
My Authentic Filipino Dinuguan
My authentic Filipino pork blood stew with tender pork belly in a rich, tangy sauce.
Ingredients
Method
- I start by combining my fresh pork blood with 2 tablespoons of vinegar in a bowl. I mix this gently and set it aside in my refrigerator.
- I place my large, heavy-bottomed pot over medium heat. Once it's hot, I pour in my cooking oil. When the oil is ready, I add my finely chopped onions and cook them until they become translucent (about 5 minutes).
- Next, I add my minced garlic and ginger to the softened onions. I cook these for about 2 minutes. I stir occasionally to make sure nothing burns.
- I increase the heat to medium-high and add my cubed pork belly to the pot. I cook the meat until it starts to brown nicely on all sides (about 8-10 minutes).
- I pour in my fish sauce (patis) and cook for another 2 minutes, stirring to coat the meat evenly.
- Now comes the important step. I add the remaining vinegar to the pot. Once I add the vinegar, I DO NOT STIR for 3-5 minutes. I let it boil to cook off that raw vinegar taste. This step is for getting that authentic flavor.
- After my vinegar has boiled, I add one cup of water to the pot. I bring everything to a boil, then reduce my heat to low. I cover the pot and let it simmer for 20 minutes or until my pork becomes tender.
- I remove my blood mixture from the refrigerator and let it come to room temperature. Once my meat is tender, I slowly pour in the blood mixture while gently stirring. I keep my heat low and stir constantly but gently to prevent the blood from curdling.
- I add my brown sugar and finger chilies. I continue to simmer and stir gently for about 10 minutes, or until my sauce thickens to the consistency I want.
- I taste my dinuguan and adjust the seasoning with salt and pepper as needed.
- I serve it hot with steamed rice or puto. I sometimes I add calamansi on the side for extra flavor.
Notes
- I always use fresh pork blood for the best results.
- Pre-mixing my blood with vinegar prevents clumping.
- I never skip the "no stirring" step after adding vinegar.
- I keep my heat low when adding blood to prevent curdling.
- If my sauce gets too thick, I add water gradually while stirring.
- I let my stew simmer gently because too much boiling will break down the blood.
Tried this recipe?Let us know how it was!
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