Craving the best homemade Filipino dinuguan? After years of ordering this silky-smooth pork blood stew from a stall at Enterprise Center’s food court during my graveyard shifts at Convergys Makati (fellow BPO warriors, you know that spot!), I finally learned how to recreate that exact same rich, garlicky goodness at home.
Every spoonful of this dinuguan recipe takes me back to those 3AM breaks, when a steaming bowl of dinuguan with puto was all I needed to power through until morning. As someone who’s gone from a daily customer to now making this dish for my own family’s Sunday lunch, this recipe nails that perfect balance of tangy and savory that we Pinoys love.
This foolproof authentic dinuguan recipe will give you that same comforting flavor that kept me going through countless night shifts.
Why You’ll Love This Recipe
- Authentic Taste: Traditional flavors passed down through generations
- Detailed Instructions: Step-by-step guidance with temperature controls
- Complete Guide: Includes troubleshooting, variations, and Lola’s secret tips
- Bilingual Instructions: Filipino translations for complex terms
- Versatile: Can be made with different cuts of pork
- Make-Ahead Friendly: Perfect for meal prep and special occasions
Authentic Filipino Dinuguan (Pork Blood Stew)
Ingredients
For the Stew Base:
- 2 pounds pork belly liempo, cut into ½-inch cubes
- 10 ounces fresh pork blood dugo ng baboy
- 1 cup vinegar suka
- 1 large onion sibuyas, finely chopped
- 4 cloves garlic bawang, minced
- 1 thumb-sized ginger luya, minced
- 1 tablespoon fish sauce patis
- 1 cup water tubig
- 1 tablespoon brown sugar asukal na pula
- 2-3 finger chilies/long green chilies siling haba
- Salt and pepper to taste
- 1 tablespoon cooking oil
Optional Traditional Additions:
- Pork ears tenga
- Intestines bituka
- Heart puso
- Kidney bato
Instructions
- Before starting, gather all your ingredients and equipment. Your pork blood should be fresh and kept cold at 40°F (4°C). (Siguraduhing sariwa ang dugo at nakalagay sa malamig.)
- Start by combining the fresh pork blood with 2 tablespoons of vinegar in a bowl. Mix gently and set aside in the refrigerator. (Paghaluin ang sariwang dugo at suka. Ilagay sa ref.)
- Place a large, heavy-bottomed pot over medium heat (300°F/149°C). Pour in the cooking oil. Once the oil is hot, add your finely chopped onions. Cook them until they become translucent and soft, about 5 minutes. (Igisa ang sibuyas)
- Add the minced garlic and ginger to the softened onions. Cook until you smell their fragrant aroma, about 2 minutes. Stir occasionally to prevent burning. (Igisa ang bawang at luya hanggang bumango.)
- Increase the heat to medium-high (325°F/163°C). Add your cubed pork belly to the pot. Cook the meat until it starts to brown on all sides, about 8-10 minutes. (Lutuin ang karne hanggang magbrown sa lahat ng gilid.)
- Pour in the fish sauce (patis) and cook for another 2 minutes, stirring to coat the meat evenly. (Ibuhos ang patis at haluing mabuti.)
- Now comes a critical step: Add the remaining vinegar to the pot. Once you add the vinegar, DO NOT STIR for 3-5 minutes. Let it boil to cook off the raw vinegar taste. (Ibuhos ang suka. HUWAG haluin ng 3-5 minuto.)
- After the vinegar has boiled, add one cup of water to the pot. Bring everything to a boil, then reduce the heat to low (185°F/85°C). Cover the pot and let it simmer for 20 minutes, or until the pork becomes tender. (Pakuluan ng mahina hanggang lumambot ang karne.)
- Remove your blood mixture from the refrigerator and let it come to room temperature. Once your meat is tender, slowly pour in the blood mixture while gently stirring. Keep the heat low and stir constantly but gently to prevent the blood from curdling. (Ibuhos ang dugo nang dahan-dahan habang hinahalo.)
- Add the brown sugar and finger chilies. Continue to simmer and stir gently for about 10 minutes, or until the sauce thickens to your desired consistency. (Lagyan ng asukal at sili. Pakuluan hanggang lumapot ang sarsa.)
- Taste your dinuguan and adjust the seasoning with salt and pepper as needed. The sauce should be smooth and velvety, with a balanced tangy and savory flavor. (Timplahan ng asin at paminta kung kinakailangan.)
- Your dinuguan is ready when the sauce is thick but still flows, the meat is tender but holds its shape, and the color is a rich chocolate brown. The internal temperature should reach 165°F/74°C. (Luto na ang dinuguan kapag malapot ang sarsa, malambot ang karne, at tsokolate brown ang kulay.)
- Serve your dinuguan hot with steamed rice or puto (rice cakes). For extra flavor, serve with calamansi on the side. (Ihain ng mainit kasama ng kanin o puto. Maaaring lagyan ng kalamansi.)
- If you have leftovers, let the dinuguan cool completely before transferring to an airtight container. Store in the refrigerator for up to three days. When reheating, use low heat and stir occasionally, adding a little water if needed to achieve the right consistency. (Palamiginin bago ilagay sa lalagyan. Maaaring itago sa ref ng hanggang tatlong araw.)
- For best results, use your dinuguan within the first two days when the flavors are at their peak. Remember that the sauce will continue to thicken as it cools, so you may need to thin it out slightly when reheating. (Mas masarap kainin sa loob ng dalawang araw. Maaaring lagyan ng kaunting tubig kapag iinit.)
Tips from Lola’s Kitchen
- Always use fresh pork blood for best results
- Pre-mixing blood with vinegar prevents clumping
- Never skip the “no stirring” step after adding vinegar
- Keep the heat low when adding blood to prevent curdling
- If sauce is too thick, add water gradually while stirring
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Pair with puto (Filipino rice cakes)
- Serve as pulutan (beer match)
- Garnish with extra chilies for heat lovers
- Best enjoyed with kalamansi on the side
Troubleshooting
- Blood Curdling
- Solution: Lower heat, pre-mix with vinegar
- Prevention: Add blood gradually while stirring
- Too Sour
- Solution: Add brown sugar gradually
- Prevention: Let vinegar reduce properly
- Too Thick
- Solution: Add warm water gradually
- Prevention: Monitor liquid ratio during cooking
Ingredient Alternatives
- Vinegar: Can use palm vinegar, apple cider vinegar
- Pork belly: Can use shoulder or other fatty cuts
- Fresh chilies: Can use dried chilies or chili flakes
- Fresh blood: Can use packaged pork blood (less preferred)
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 2 months
- Reheat: Low heat, stirring occasionally
- Add water if needed when reheating
Variations
- Maranao Style
- Added coconut milk
- Extra spicy with local chilies
- Ilonggo Style
- More offal varieties
- Thicker consistency
- Modern Version
- Only pork meat (no offal)
- Less blood for milder taste
FAQs
Q: Why is my dinuguan turning black instead of brown? A: Too much blood or overcooked blood can cause this. Use the recommended ratio. Q: Can I use chicken instead of pork? A: Yes, chicken dinuguan (dinuguang manok) is popular in some regions. Q: How do I know if the pork blood is fresh? A: Fresh blood should be bright red, without clots, and have no strong odor. Q: Can I make it less spicy? A: Yes, reduce or omit the chilies. The dish is traditionally mild to medium spicy.
Nutrition
The Story Behind Dinuguan (Pork Blood Stew)
Dinuguan (from the word ‘dugo’ meaning blood) stands as one of the most intriguing and misunderstood dishes in Filipino cuisine. What makes this rich, dark stew remarkable isn’t just its use of pork blood—a testament to our ancestors’ “zero-waste” philosophy—but how it transforms what others might discard into a celebrated delicacy that has become a true marker of Filipino culinary courage. Often playfully called ‘chocolate meat’ to entice the uninitiated, dinuguan represents the Filipino talent for creating extraordinary flavors from humble ingredients.
The genius of dinuguan lies in its complex preparation, where the metallic taste of blood is masterfully balanced with vinegar, garlic, and chili peppers to create a velvety, tangy sauce that coats tender pieces of pork and offal. Its dark appearance might seem intimidating, but the dish showcases Filipino culinary wisdom—the vinegar not only balances flavors but also helps preserve the dish in tropical weather. Regional variations add their own twists: some versions are soup-like, others are thick and rich, while some areas add coconut milk for extra creaminess. But all versions share that distinctive tangy-savory profile that makes it the perfect partner for puto (rice cakes) or steaming rice.
Today, while some shy away from its authentic ingredients, dinuguan remains a proud symbol of Filipino food heritage, found at every fiesta and family gathering. It challenges both foreign and local diners to look beyond appearances and embrace the deep, complex flavors that make Filipino cuisine unique. Whether served in humble carinderias or upscale Filipino restaurants, dinuguan continues to prove that true culinary excellence often lies in preserving traditional practices and flavors.
Remember: Great dinuguan isn’t just about the blood—it’s about achieving that perfect balance of vinegar and spices, and that silky smooth sauce that marks the difference between a good cook and a master of Filipino cuisine.
