Goldilocks-style Dinuguan Recipe

I’m excited to share this recipe because it’s actually easier to make than you might think. Even my teenage daughter, who was scared of cooking Dinuguan at first, can now make it perfectly. If you’ve been craving that classic Goldilocks Dinuguan taste but can’t always go to the store, don’t worry – we’ll make it right in your kitchen.

When you serve this with hot, fluffy puto, your family will think you bought it straight from Goldilocks.

Why You’ll Love This Recipe

• Authentic Bicolano twist on a classic Filipino dish
• Perfect balance of savory and tangy flavors
• Ideal for special occasions or family gatherings
• Can be made ahead and reheated
• Pairs perfectly with traditional puto (rice cakes)

Goldilocks-style Dinuguan Recipe

Dinuguan is a bold Filipino blood stew that transforms pork belly, innards, and fresh pork blood into a rich, silky dish. This Goldilocks-inspired version achieves its signature smoothness through double-strained blood and slow simmering, balanced with brown sugar for the restaurant's characteristic sweet-savory profile. It's traditionally served piping hot with snow-white puto (rice cakes), creating a beloved contrast of dark stew and pillowy bread that's been a cornerstone of Filipino cuisine.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Filipino

Servings 6

Calories 450 kcal

Difficulty Intermediate

Equipment

• Large Heavy-Bottom Pot (Kaldero) For even heat distribution and preventing burning
• Sharp knife (kutsilyo) For precise meat cutting
• Wooden spoon (sandok na kahoy) For stirring without scratching the pot
• Measuring cups and spoons (Panukat) For accurate measurements
• Cutting board (Sangkalan) For safe ingredient preparation
• Strainer [Salaan] For draining excess oil if needed

Ingredients

 

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For the Stew Base:

• 1 kilogram pork meat and intestines cut into small cubes
• 4 cups pork blood dugo ng baboy, strained
• 1/2 cup sukang puti white vinegar

Aromatics and Vegetables:

• 1 bulb garlic bawang, minced
• 2 medium onion sibuyas, finely chopped
• 1 thumb-sized ginger luya, minced
• 3-4 pieces thai chilies
• 2 pieces bay leaves dahon ng laurel
• Salt asin at paminta to taste
• 1 tbsp Brown sugar asukal na pula
• 2 tbsp Black peppercorns

Instructions

 

• Start by gathering your ingredients: 500g pork belly cut into small cubes, 500g cleaned and chopped pork innards, 4 cups fresh pork blood, half cup white vinegar, one whole garlic bulb minced, 2 medium onions finely chopped, 2 thumbs ginger minced, 4 bay leaves, 3-4 Thai chilies, 2 tablespoons black peppercorns, salt, pepper, and 1 tablespoon brown sugar.
• Before cooking, strain the fresh pork blood twice through a fine mesh strainer. Mix it with the vinegar and a teaspoon of salt. Set this mixture aside at room temperature.
• Heat 2 tablespoons of cooking oil in a large, heavy pot over medium heat. Add the minced garlic and cook until it turns light golden. Add the chopped onions and ginger, then cook until they become soft and fragrant.
• Add the cubed pork belly first. Cook until the pieces turn lightly brown, about 5-7 minutes. Add the chopped innards and cook for another 5 minutes. Toss in the bay leaves and peppercorns.
• Now comes the important part. Pour your blood-vinegar mixture into the pot slowly while stirring gently. Once all the blood is in, stop stirring and let it sit untouched for 5 minutes. This prevents the blood from curdling.
• After 5 minutes, bring everything to a gentle simmer and add the whole Thai chilies. Reduce the heat to low and let it cook for 45-50 minutes. Stir occasionally in one direction to keep the sauce smooth.
• When the sauce has thickened and the meat is tender, add the brown sugar and stir until dissolved. Taste and adjust the seasoning with salt and pepper until you’re happy with the flavor.
• Turn off the heat and let the dinuguan rest for 30 minutes. This helps the flavors come together and gives you the signature Goldilocks smoothness.
• Serve your dinuguan hot with fresh white puto on the side. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do it slowly over low heat, adding a splash of water if needed to maintain the right consistency.

Tips from Lola’s Kitchen

• Always use fresh pork blood for the best results
• Add vinegar before stirring to prevent the blood from curdling
• Keep stirring in one direction to maintain smooth consistency
• If sauce is too thick, add warm water gradually
• Toast garlic until golden brown for better aroma
• Let the dish rest for 30 minutes before serving to allow flavors to meld

 

Traditional Serving Suggestions

• Serve hot with fresh puto (Filipino rice cakes)
• Pair with steamed white rice (kanin)
• Garnish with extra green chilies
• Best enjoyed as a main dish for lunch or dinner
• Popular as a merienda (afternoon snack)

 

Troubleshooting

• If too watery: Simmer longer without the lid
• If too thick: Add warm water gradually
• If curdled: Next time, add vinegar first and don’t stir immediately
• If too salty: Add a quartered potato to absorb excess salt

 

Ingredient Alternatives

• Pork: Can use chicken or beef (cooking time will vary)
• Fresh chilies: Can use dried chilies or chili flakes
• Vinegar: Can use apple cider vinegar or sukang paombong

 

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days
• Freezer: Can be frozen for up to 1 month
• Reheating: Heat slowly over low heat, stirring occasionally
• Add a splash of water if needed when reheating
• Best consumed within 24 hours for optimal taste

 

Variations

1. Crispy Dinuguan
   • Use lechon kawali instead of regular pork
   • Add at the end to maintain crispiness
2. Spicy Version
   • Add bird’s eye chilies (siling labuyo)
   • Incorporate chili garlic paste

 

Frequently Asked Questions

Q: Why is my dinuguan turning gray? A: This usually happens when the blood is overcooked. Maintain medium-low heat and avoid overcooking.

Q: Can I make this dish ahead? A: Yes, it actually tastes better the next day as flavors develop further.

Q: How do I know when it’s done? A: The sauce should be thick but still flowing, and the meat should be tender when pierced.

Q: Is it safe to cook with pork blood? A: Yes, when properly handled and cooked thoroughly. Always use fresh blood from reliable sources.

Q: Can I reduce the amount of blood used? A: Yes, you can adjust the blood ratio to your preference.

 

Nutrition

Calories: 450kcalCarbohydrates: 8gProtein: 28gFat: 35gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 580mgPotassium: 10mgFiber: 2gSugar: 0.02gVitamin A: 21IUVitamin C: 1mgCalcium: 6mgIron: 12mg

Tried this recipe?Let us know how it was!

The Story Behind Dinuguan

In every Filipino household, Dinuguan tells a story of our ancestors’ resourcefulness and wisdom. This rich, dark stew was born from the Filipino tradition of “zero waste” cooking, where every part of a butchered pig was put to good use. While some might shy away from its main ingredient – pork blood – Filipinos have transformed this humble ingredient into a celebrated dish that graces both everyday meals and special occasions.

Back in the day, when a pig was butchered in a barangay, it became a community event called “pagkatay.” Families would gather, sharing the meat and working together to create various dishes. The blood was immediately collected and turned into Dinuguan, making sure nothing went to waste. This practice wasn’t just about food – it was about community, sharing, and making the most of available resources.

The name “Dinuguan” itself comes from the root word “dugo,” meaning blood in Filipino. Each region in the Philippines has its own special take on this dish. In Bicol, they add coconut milk for extra richness. In Ilocos, they make it extra tangy. But it was Goldilocks, the beloved Filipino bakeshop chain, that popularized what many consider the perfect version – a silky-smooth, well-balanced Dinuguan that pairs beautifully with their famous puto (rice cakes).

What makes Dinuguan so special is how it represents Filipino creativity in the kitchen. Taking something as simple as pork blood and transforming it into a rich, flavorful stew shows the innovative spirit of Filipino cooking. The dish typically includes choice cuts of pork and offal, simmered with vinegar, garlic, and chilies until it reaches that perfect, velvety consistency that Filipinos love to pair with soft, white puto.

Today, Dinuguan remains a testament to Filipino culinary heritage. Whether you’re enjoying it at a local carinderia, at Goldilocks, or making it at home, each spoonful connects you to generations of Filipino cooks who turned simple ingredients into something extraordinary. It’s more than just a blood stew – it’s a dish that tells the story of Filipino ingenuity, community spirit, and our love for turning humble ingredients into celebrated cuisine.

Few dishes capture the essence of Filipino cooking quite like Dinuguan. From its waste-not-want-not origins to its current status as a beloved comfort food, it shows how Filipino cuisine continues to honor tradition while adapting to modern tastes. Whether you grew up eating it or are trying it for the first time, Dinuguan offers a true taste of Filipino cultural heritage in every bowl.