Dinuguan (Pork Blood Stew)

Indulge in the bold and hearty flavors of Dinuguan, a classic Filipino pork blood stew that’s both comforting and rich in tradition. This savory dish features tender cuts of pork shoulder or belly, pork liver, and fresh pork blood, slow-cooked to perfection with the tangy depth of vinegar and aromatic garlic, onion, and ginger. The addition of green chili peppers brings just the right amount of heat to balance the flavors, while fish sauce enhances its umami profile. With its thick, velvety sauce and robust taste, Dinuguan is a satisfying centerpiece served best with steamed white rice or pillowy puto (Filipino rice cakes). Perfect for adventurous food lovers, this dish is a celebration of Filipino culinary heritage that’s both authentic and delicious.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams pork shoulder or belly, cut into bite-sized pieces
• 150 grams pork liver, diced
• 1 cup pork blood, fresh
• 0.5 cup vinegar
• 1 cup water
• 4 cloves garlic, minced
• 1 large onion, chopped
• 1 small knob ginger, peeled and sliced
• 2 green chili peppers, sliced
• 2 tablespoons cooking oil
• 2 tablespoons fish sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper, ground

Directions

Step 1

Heat the cooking oil in a large pot over medium heat.

Step 2

Add the minced garlic, chopped onion, and sliced ginger. Sauté for about 3 minutes or until the onion becomes translucent and the garlic is aromatic.

Step 3

Add the pork shoulder or belly pieces to the pot. Cook while stirring regularly for about 5 minutes, or until the pork is lightly browned.

Step 4

Introduce the pork liver to the pot and cook for another 3 minutes, mixing to combine well with the other ingredients.

Step 5

Pour in the fish sauce and continue to cook for 2 minutes to integrate the flavor.

Step 6

Add the vinegar and bring to a boil without stirring. Allow it to boil for about 3 minutes to lessen the strong vinegar taste.

Step 7

Reduce the heat to low, gently add the fresh pork blood, and stir immediately to prevent it from solidifying. Mix continuously until the blood turns into a thick sauce.

Step 8

Pour in the water gradually, stirring to combine with the blood sauce for a uniform consistency.

Step 9

Add the sliced green chilies into the pot, cover, and let the mixture simmer over low heat for about 20 to 25 minutes, stirring occasionally to prevent sticking.

Step 10

Season with salt and ground black pepper. Taste and adjust the seasoning if necessary.

Step 11

Remove from heat and let it rest for a few minutes before serving.

Step 12

Serve hot with steaming white rice or puto (steamed rice cakes).

Nutrition Facts

Serving size	(1572.2g)

Amount per serving	% Daily Value*
Calories	2078.4

Total Fat 136.2g	0%
Saturated Fat 41.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 855.5mg	0%
Sodium 5430.1mg	0%
Total Carbohydrate 35.6g	0%
Dietary Fiber 6.2g	0%
Total Sugars 13.0g
Protein 168.9g	0%

Vitamin D 0IU	0%
Calcium 205.1mg	0%
Iron 62.2mg	0%
Potassium 2582.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 33.1%

Carbs: 7.0%