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Dinuguan (Filipino Pork Blood Stew)

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Filipino Pork and Blood Stew (Dinuguan)

Filipino Pork and Blood Stew (Dinuguan)

Blood Stew From the Philippines

Dinuguan is a Filipino stew made from pork meat and pork blood. Its name comes from the word dugo, which means blood in Tagalog. It is typically eaten as a main dish, though it can also be eaten as a mid-afternoon snack, and it is traditionally served with rice cakes.

Cook Time

Prep timeCook timeReady inYields

15 min

30 min

45 min

5 servings

Ingredients

  • 1 cup pork blood, available at Asian stores
  • 1 cup vinegar
  • 1 pound pork, cut into 1/2-inch cubes
  • 1/2 cup sliced onions
  • 2 cups water
  • 2 tablespoons vegetable oil
  • 1 tablespoon crushed garlic
  • 1 tablespoon soy sauce
  • 1 chili pepper
  • Salt and pepper to taste

Instructions

  1. In a pot, saute the garlic, onions, and pork in oil over medium heat for about 4 minutes or until the pork is brown.
  2. Add the water, soy sauce, and vinegar and boil for about 15 minutes.
  3. Add the pork blood and cook for about 10 minutes, stirring continuously to prevent curdling.
  4. Add the chili pepper. Season with salt and pepper to taste.

Variations

  • You can substitute cow's blood for pork blood, if you prefer.
  • Try adding vegetables such as bell pepper and tomatoes if desired.
  • Instead of soy sauce, you can use fish sauce or just salt.
  • If you'd like a sweet and savory stew, add 1 to 1.5 tablespoons of sugar.
  • Rather than using water, you can use chicken broth or bouillon cubes.
  • For a thinner stew, add more water.

Datu Puti Brand Soy Sauce and Vinegar