A traditional Filipino stew made with pork belly and pork blood, seasoned with vinegar, soy sauce, and spices.
Ingredients
- 1lbpork belly, cut into bite-sized pieces
- 1cuppork blood
- 1pieceonion, chopped
- 4clovegarlic, minced
- 1piecethumb-sized ginger, julienned
- 2tbspoil
- 2cupwater
- 1cupvinegar
- 2tbspsoy sauce
- 1piecegreen chili, sliced (optional)
- 1tbspsugar (optional)
- Salt and pepper to taste
How to make Dinuguan (Pork Blood Stew)
Prep the Pork
In a pot, heat the oil over medium heat. Add the garlic, onion, and ginger, and sauté until fragrant.
Cook the Pork
Add the pork belly pieces to the pot. Cook until the meat is browned on all sides.
Add Liquid Ingredients
Pour in the vinegar and let it simmer for a minute without stirring. Then, add the soy sauce and water. Stir to combine.
Simmer
Bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for about 30-40 minutes, or until the pork is tender.
Saute the pork in an union and garlic
Add Pork Blood
Slowly pour in the pork blood while stirring continuously to avoid curdling. Continue to simmer for another 10 minutes.
Season
Add salt, pepper, and sugar (if using) to taste. Stir in the green chilies if you want a bit of heat.
Serve
Once the stew has thickened to your desired consistency, remove from heat. Serve hot with steamed rice or puto (Filipino rice cakes).
Tips & Tricks
Stir continuously while adding the pork blood to avoid curdling.
Adjust the amount of green chilies based on your preferred level of spiciness.