Low Carb Dinuguan (Pork Blood Stew)

Experience a bold Filipino classic reimagined with this Low Carb Dinuguan (Pork Blood Stew). This hearty and flavorful dish combines tender pork belly, rich pork liver, and velvety pork blood, all simmered in a savory broth of garlic, onions, fish sauce, and tangy vinegar. Infused with fragrant bay leaves and a subtle kick from green chilies, this stew is both comforting and complex. To keep it low-carb, it's perfectly paired with fluffy, grain-free cauliflower rice, making it an ideal meal for keto enthusiasts or anyone seeking a healthier twist on a traditional dish. Ready in just over an hour, this recipe delivers authentic Filipino flavors in a guilt-free way for you and your family to enjoy.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams pork belly
• 200 grams pork liver
• 250 ml pork blood
• 2 tablespoons coconut oil
• 1 medium onion
• 5 cloves garlic
• 0.25 cup vinegar
• 2 cups water
• 2 tablespoons fish sauce
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 2 green chilies
• 2 bay leaves
• 1 head cauliflower

Directions

Step 1

Rinse the pork belly and liver, and cut them into small bite-sized pieces.

Step 2

Chop the onion and crush the garlic cloves.

Step 3

Heat coconut oil in a large pot over medium heat. Add the onion and garlic, sauté until fragrant and the onion is translucent.

Step 4

Add the pork belly to the pot, cooking until it is lightly browned on all sides.

Step 5

Stir in the pork liver, cooking for an additional 5 minutes.

Step 6

Pour in the vinegar and let it simmer without stirring for about 5 minutes to reduce the sourness.

Step 7

Add water, fish sauce, bay leaves, salt, and pepper. Let this mixture simmer for about 20 minutes or until the meat is tender.

Step 8

While the stew is simmering, prepare the cauliflower rice: Clean and chop the cauliflower into florets, then pulse them in a food processor until they resemble rice grains.

Step 9

In a separate skillet, quickly stir-fry the cauliflower rice on medium heat for 5-7 minutes until it's tender but not mushy. Set aside.

Step 10

Once the pork is tender, slowly pour in the pork blood, continuously stirring to avoid coagulation. Let it simmer on low heat until the sauce thickens.

Step 11

Add sliced green chilies to the mixture for a hint of spice, and adjust the seasoning if needed.

Step 12

Serve hot with prepared cauliflower rice as a low-carb accompaniment.

Nutrition Facts

Serving size	(2414.2g)

Amount per serving	% Daily Value*
Calories	3628.9

Total Fat 304.4g	0%
Saturated Fat 123.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 962mg	0%
Sodium 6453.3mg	0%
Total Carbohydrate 68.8g	0%
Dietary Fiber 17.7g	0%
Total Sugars 25.3g
Protein 162.3g	0%

Vitamin D 98IU	0%
Calcium 344.9mg	0%
Iron 165.9mg	0%
Potassium 4150.5mg	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: 74.8%

Protein: 17.7%

Carbs: 7.5%