Gluten-Free Dinuguan (Pork Blood Stew)

Experience the comforting, bold flavors of Filipino cuisine with this Gluten-Free Dinuguan (Pork Blood Stew). This hearty stew features tender pork shoulder, rich pork liver, and silky pork blood simmered to perfection in a tangy blend of gluten-free soy sauce and white vinegar. Enhanced with aromatic garlic, onions, and bay leaves, and finished with a spicy kick from fresh green chili peppers, this version of the traditional Dinuguan is thoughtfully adapted to be gluten-free, making it accessible for specialized diets without sacrificing authenticity. Perfectly paired with steamed rice or gluten-free puto, this savory and slightly spicy dish is a must-try for those seeking an exciting culinary adventure or a nostalgic taste of Filipino home cooking.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams pork shoulder or any tender pork cut
• 200 grams pork liver
• 250 ml pork blood
• 2 tablespoons gluten-free soy sauce
• 100 ml white vinegar
• 500 ml water
• 2 tablespoons cooking oil
• 6 cloves garlic, minced
• 1 medium onion, chopped
• 2 pieces bay leaves
• 3 pieces green chili peppers, sliced
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Begin by cutting the pork shoulder into small cubes, ideally about 1-inch in size. Cut the pork liver into slightly smaller pieces.

Step 2

In a large pot or deep pan, heat the cooking oil over medium heat. Sauté the garlic until golden brown, then add the chopped onion and cook until translucent.

Step 3

Add the cubed pork shoulder to the pot. Cook, stirring occasionally, until the pork starts to brown on all sides.

Step 4

Pour in the gluten-free soy sauce and continue to cook for an additional 3 minutes, allowing the soy sauce to coat the pork evenly.

Step 5

Add the pork liver to the pan and cook for about 5 minutes, stirring occasionally.

Step 6

Pour in the vinegar without stirring and allow it to boil for about 2 minutes to reduce its strong acidic taste.

Step 7

Add water to the pot, followed by the bay leaves, salt, and black pepper. Stir to combine, then bring the mixture to a boil.

Step 8

Once boiling, lower the heat to a simmer and cook uncovered for about 35 minutes or until the pork is tender.

Step 9

Carefully add the pork blood to the pot, stirring constantly to prevent it from curdling. Continue to simmer the stew for another 10-15 minutes, allowing the blood to integrate fully and thicken the sauce.

Step 10

Add the sliced green chili peppers to the stew and cook for an additional 5 minutes.

Step 11

Taste and adjust seasoning if desired. Remove the bay leaves before serving. Serve the Dinuguan hot, typically alongside steamed rice or gluten-free puto.

Nutrition Facts

Serving size	(1878.9g)

Amount per serving	% Daily Value*
Calories	2143.5

Total Fat 137.9g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat 0g
Cholesterol 952mg	0%
Sodium 4810.5mg	0%
Total Carbohydrate 38.6g	0%
Dietary Fiber 7.1g	0%
Total Sugars 11.7g
Protein 194.2g	0%

Vitamin D 133IU	0%
Calcium 226.2mg	0%
Iron 165.5mg	0%
Potassium 3092.8mg	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: 57.1%

Protein: 35.8%

Carbs: 7.1%