Dinuguan or Pork Blood Stew
Jun 16th, 2009 by Robert Colinares | 40,560 Views | Print Post
There are only a few Filipino I have met that didn’t care for this particular dish. A lot of times people judge this dish before tasting it. The truth is for most people that do actually taste it, my American mother in-law for example, they actually like it.
The only problem she had was knowing what it is. Dinuguan or pork blood stew is a Filipino, savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili’s, and vinegar. The term Dinuguan come from the word dugo which means “blood”.
It is similar to a Singapore dish, pig’s organ soup. The only difference is it does not have vegetables in it. For western cultures this dish is considered as unusual or maybe an alarming dish even though it is similar to European-style blood sausage or British black pudding, but in a saucy, stew form. This dish is so popular in the Philippines that you will find it at just about any occasion, from simple family gatherings to weddings. For my kababayan who just recently moved here to the U.S., especially if you don’t live in the major cities such as Chicago, Los Angeles, or New York City, you can still find edible pork blood at just about any International grocery store in the frozen section. One of the most popular brands here is Orientex. They have beef blood also. Ok, so enough talking and let’s get down to the recipe.
Ingredients:
1½ Lbs. of Pork belly (pork butt is fine)
10 oz. of Edible pork blood (Orientex)
2 Cups of Chicken stock (water is fine)
1 Cup of Vinegar (Datu-puti)
3 Tbs. Fish Sauce (Rufina)
4 Cloves of garlic, peeled and smashed
1 Medium onion sliced thinly
1 Bay leaf (Laurel leaf)
4 Pcs. Finger peppers
½ Tbs. Ground black pepper
1 Tsp. Msg (Aji-no-Moto)
½ Tbs. Kosher salt
Oil for sautéing
Directions:
Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl. Next add ¼ cup of water and break up the jellied blood with your hands and set aside. Slice pork into small bite sized pieces and set aside.
Using a casserole dish, heat 1 Tbs. of corn oil, add the pork, and spread it evenly on the bottom of the casserole dish. Cover and let it cook on medium low heat for three minutes without stirring it. Remove cover, stir the pork, and drain the liquid accumulated. Add garlic and sauté for one minute, then add the onions, stir, and cover. Let it cook for another minute. Next add fish sauce and bay leaf and sauté for 3 minutes. Then add ½ cup of vinegar, cover, and bring to a boil. Lower the heat and let it simmer for 3 minutes. Add the chicken stock and salt and let it simmer for five minutes. Add the jelly formed pork blood first, stir for about a minute, then add the rest of the pork blood and the finger peppers. Continue to stir for about two minutes, cover, and let simmer for another five minutes. Add another ½ cup of vinegar. Again cover and let it simmer for an additional 5 minutes. Adjust the taste by adding salt & pepper if needed. That’s it, you’re done. Serve with white rice, or Puto. Enjoy!
Puto – Filipino rice cake
hi there
this has to be one of the best amature food website i have seen! my wife loves to cook and she’s also very excited to discover this site.
Thank you for your efforts, and grateful to you for your sharing this with us.
All the best to you and your family!
George,
If wasn’t about your compliment’s I was going to ask you to leave this site immediately. The name you picked raises my blood presure everytime I hear or/ read his name. I am a very patriotic Filipino/American but for too many obvious reason I do not have much respect towards our current president. He miserably failed this country and ruined a good reputation of many good men & women who served and died for this country. Anyway not get too deep into this topic I would like to thank you for your compliments and god bless your family also.
-Robert
Looks great and tasted great.. A variation would be to use Sampalok Mix.. I also used like pork loin with little fat because of my wife… Thanks for the post man..
I’m glad that I found this website. Being away from home (Hawaii) because of military obligations, I do miss my moms cooking. The part I love about this website is the pictures on the recipes. How often do you put new recipes?
helo robert…
I like your site i will link you to my site……
Allen,
I do need to add more recipes on here, but right now I’m a bit pre-occupied. I do apologized to my readers for not being able to do my updates, but I promise you all that I will be adding more recipes in a near future. I just want to thank all of you that support my site. God Bless!
-Robert
Anne,
Thank you for linking my site. I will return the favor by adding your site to my links section.
-Robert
Robert,
Hello!how are u?glad i found your website.it’s interesting and simple.i want to request your recipe of siopao dough and empanada dough.thanks.
Ness Hidalgo
i’m soo excited to be able to try your Ingredients… i’ve been looking for dinuguan all over the places… but now, i’m really thankful…
tnx again
Robert,
Finally I found this website. I never know that there was a site like this, it never occur to me just to type “Philippine food” and there you are. I never liked to cook but now that I am away from home for 25 years, I was forced to cook for myself because my husband and children do not eat Filipino food. For years, almost everyday I buy food from Filipino restaurant since my family do not eat our dish so I do not have interest to cook but lately I have tried and it’s not exciting to cook when I am the only one that eat and no one appreciates my cooking(Filipino food).
I am excited to try your pork BBQ, I will let you know if my husband and kids like it. You will be my hero, then…Can you put the recipe for chicken or pork adobo? I tried to cook it several times it always come out very salty no matter what I do or like I said I just don’t know how to cook at all. Oh, how about the sinigang pork or shrimp? Please, I am looking forward to see them in your recipes.Good luck and more power. Thanks for this website.
A million thanks,
Osay
i’m glad that i found this website coz i love to cook and i learn new recipes from this website.
Can u use beef blood instead of pork blood?
i loooove dinuguan ! i’m born and mostly raised in the philippines , and i’m in the philippines right now but spent part of my life [most of my summers and holidays] in CA. my dad’s there right now and he cooks the meanest dinuguan .. but since i found your recipe , i was able to recreate ! *laughs* and it’s easier to cook here in the philippines because i can get EVERYTHING in the palengke ! thank you for sharing and i will most definitely share your site to my relatives and friends in the states !
Grace,
My mom use beef blood, but she also uses beef for the meat. she calls it Lomo. I have to get the recipe from her, I’m not sure if you can use this recipe for the beef version.
-Robert
I love your site!!! You have found another fan in me.
Just one question, I like Dinuguan that has pig ears and pig stomach (maw) in it. How do you prepare these items for adding to the dish? Do they have to be cooked first? Thanks a bunch.
Robert,
Greetings!!! Ang ganda naman ng site mo. This Christmas, i will try to cook some of your recipes, sana successful ako. I’m not gifted like some people. Sayang lang ang mga ingredients. I’ll inform you kung wagi ako.
Neneng
Hi Robert,
Thank you for this recipe, I LOVE this Dinuguan, but never know how to cook it. I’m not Philipina, but love philippines food, used to go to deli and buy it there. But now i moved a way from bay area, kind a missed it. Thank for your website, i’ll try to cook it.
Put some more recipe, please.
D
Dear Robert–
You need to take a chill pill about Mr Bush. He’s no longer the prez of the US. My mother comes from the Phillippines, and God bless her soul, believes that Obama will ruin this country. He’s been in office for 2 weeks, and has made some pretty poor decisions.
But hey..not to get too deep into politics, your site is interesting and I might have to try some of these dishes.
Now that Laura & I are settling in in Texas, we are going to try the many ethnic foods, especially foods from Hawaii with its diversities. Dinuguan is the first thing Laura plans to cook, your pictures of it look so delicious!
Thanks for sharing, Hope the socialist government that is taking over our country does not outlaw the use of blood in our diet. George
Loving this site! the picture is soooo tempting and i got a watery mouth! hahaa! It’s been a century i never eat dinuguan! For sure i will try this recipe. Thanks a lot for this beautiful site!
hi! wow… your site is very comprehensive and very educational…… Sir, can we exchange links?
I added you to my favorite sites list…..
Hi robert.
Would be great if you could share that Lomo Recipe.
This Filipina LOVES this dish! It is a shock to people when they here what this dish is, but when they taste it it’s over. Na Man, I miss this dish. Thanks for sharing.
Hi Robert..
I love cooking so much that I always experiment new dishes..I was looking for a garlic fried chicken when I came across your site.It is impressive. When I worked as a cook in a canteen here in Phils, I have befriended an old good cook whom I fondly called ‘tatay’ and he is really superb in cooking.
He has taught me how to make dinuguan more delicious. First, he marinates the meat before he cooks it. Then, he saute’ the ginger first before the garlic and he usually shred the ginger for it to be juicier. And I just want to add that as you mix the blood, you have to stir constantly as you pour it slowly for a densier result…
Oh how I miss this kind of meal; Dinuguan. But there is a variation here in the MidEast( since pork is forbidden in Muslim culture) Chicken and beef dinuguan is cooked by the Pinoys as a counterpart for pork dinuguan…
Hi Robert,
I followed all the steps and the result is a superb dinuguan!!! This is exactly how I like it!!!
Thanks a lot and more power to you!
Happy New Year to you and your family…
Cherry
Thank you so much for this recipie! It’s been such a long time since I’ve had Dinuguan. My aunt used to make it for me for my birthday when I was a little boy. It was the authentic version with the intestines and all other parts of the pig not normally eaten by most Westerners. It tasted even better today when I had it for lunch!
IT IT GOOD IF YOU ADD GINGER AND LEMON GRASS TO DINUGUAN TASTE MORE BETTER
it is good to add ginger and lemon grass to yourdinuguan taste more good
sobra sobra magunda, serop serop.
I’m an americain that spent 2 and 1/2 years in south korea in the u.s. army. I spent alot of time in the pinoy shops. i love this dish right next to lumpia.
I am so glad I found this site! I love filipino food! Diniguan being my favorite and now thanks to you, I can try and cook it! Got any on calamoonguy? Not sure if that’s spelled right. Awesome website! Job well done!
Hey, nice recipe!!! Here’s a recipe for lechon, and visit my link!!!
Litson
LECHON INGREDIENTS
1 whole pig (about 20 kilos)
salt
black pepper
soy sauce
For the stuffing:
5 to 10 bundles lemon grass (tanglad)
20 pcs. bananas (saba variety), peeled then halved or
20 pcs. taro (gabi), peeled
LECHON PROCEDURES
1. Clean and prepare the pig by removing innards, washing and scraping innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing.
2. Rub with salt and pepper inside and out.
3. Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
4. Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
5. Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire. Roast until crisp.
6. Cebu lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it.
Although this is one of my all-time favorites, I’v never tried cooking it myself. Thanks for recipe. Wish me luck as I take a swing at it at home.