Paleo Dinuguan (Pork Blood Stew)

Savor the rich and robust flavors of Filipino cuisine with this Paleo Dinuguan (Pork Blood Stew) recipe, a healthier twist on the traditional dish. Succulent pork shoulder is seared to perfection and simmered in a savory blend of pork blood, white vinegar, and coconut aminos, creating a rich, umami-packed broth. Aromatics like garlic, onion, ginger, and jalapeño add layers of depth, while fresh spinach leaves lend a nutrient-packed burst of color. This paleo-friendly recipe swaps conventional ingredients for clean, wholesome alternatives like coconut oil and removes inflammatory culprits, making it ideal for those following a Paleo or gluten-free lifestyle. Delicious, comforting, and nutrient-dense, this pork blood stew pairs beautifully with cauliflower rice or fresh greens. Perfect for adventurous eaters and fans of bold, authentic flavors!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 pound pork shoulder
• 4 cloves garlic
• 1 large onion
• 1 inch piece ginger
• 1 whole jalapeño pepper
• 2 whole bay leaves
• 1 cup pork blood
• 1 cup white vinegar
• 2 cups water
• 2 tablespoons coconut aminos
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 cups spinach leaves
• 2 stalks scallions

Directions

Step 1

Cut the pork shoulder into 1-inch cubes.

Step 2

Mince the garlic and ginger, chop the onion, and slice the jalapeño pepper.

Step 3

In a large pot or Dutch oven, heat the coconut oil over medium-high heat.

Step 4

Add the pork cubes and sear them until they are browned on all sides, about 5 minutes.

Step 5

Add the minced garlic, chopped onion, minced ginger, and sliced jalapeño to the pot. Sauté for about 2-3 minutes, until the vegetables are softened.

Step 6

Add the bay leaves to the pot, followed by the pork blood, carefully stirring it in.

Step 7

Pour in the white vinegar, water, and coconut aminos. Stir well to combine.

Step 8

Season with sea salt and black pepper.

Step 9

Bring the stew to a simmer, then reduce the heat to low.

Step 10

Cover the pot and let it cook for about 30 minutes, stirring occasionally, until the pork is tender.

Step 11

Add the spinach leaves to the pot and stir them in, allowing them to wilt.

Step 12

Simmer for an additional 5 minutes.

Step 13

Remove from heat, and discard the bay leaves.

Step 14

Taste and adjust seasoning if necessary.

Step 15

Garnish with sliced scallions before serving.

Nutrition Facts

Serving size	(1803.4g)

Amount per serving	% Daily Value*
Calories	1576.2

Total Fat 82.4g	0%
Saturated Fat 41.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 400.2mg	0%
Sodium 3386.7mg	0%
Total Carbohydrate 39.1g	0%
Dietary Fiber 6.4g	0%
Total Sugars 17.4g
Protein 155.9g	0%

Vitamin D 0IU	0%
Calcium 344.0mg	0%
Iron 115.0mg	0%
Potassium 2807.2mg	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: 48.7%

Protein: 41.0%

Carbs: 10.3%