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.
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
For the Stew Base:
- 1 kilogram pork meat and intestines cut into small cubes
- 4 cups pork blood dugo ng baboy, strained
- ½ 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 tablespoon Brown sugar asukal na pula
- 2 tablespoon 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
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!