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Authentic Filipino Dinuguan (Pork Blood Stew)

Authentic Filipino Dinuguan (Pork Blood Stew)

Dinuguan (dee-noo-GOU-an) comes from the Filipino word "dugo" meaning blood. This rich, savory dish is a traditional Filipino stew made with pork and pork blood, earning its endearing nickname "chocolate meat" from its deep brown color. Known by different names across the Philippines:
Tid-tad (Kapampangan), Sinugaok (Batangas), Dinardaraan (Ilocos), Dugo-dugo (Cebuano), Tinumis (Bulacan and Nueva Ecija)
Safety Guidelines: Use only fresh pork blood from trusted butcher, Keep blood refrigerated until use, Mix with vinegar immediately upon getting home, Do not refreeze blood once thawed, Cook thoroughly until internal temp reaches 165°F/74°C
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Filipino
Servings 6
Calories 1291 kcal
Difficulty Intermediate

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

  1. Always use fresh pork blood for best results
  2. Pre-mixing blood with vinegar prevents clumping
  3. Never skip the "no stirring" step after adding vinegar
  4. Keep the heat low when adding blood to prevent curdling
  5. If sauce is too thick, add water gradually while stirring
 

Nutrition

Calories: 1291kcalCarbohydrates: 10gProtein: 23gFat: 127gSaturated Fat: 44gPolyunsaturated Fat: 15gMonounsaturated Fat: 60gTrans Fat: 0.03gCholesterol: 163mgSodium: 861mgPotassium: 550mgFiber: 2gSugar: 4gVitamin A: 55IUVitamin C: 5mgCalcium: 55mgIron: 2mg
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