Dinuguan

Dinuguan

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.

Dinuguan

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 sauteing

Directions:

  1. Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl.
  2. Next add ¼ cup of water and break up the jellied blood with your hands and set aside.
  3. Slice pork into small bite sized pieces and set aside.
  4. Using a casserole dish, heat 1 Tbs. of corn oil, add the pork, and spread it evenly on the bottom of the casserole dish.
  5. Cover and let it cook on medium low heat for three minutes without stirring it.
  6. Remove cover, stir the pork, and drain the liquid accumulated.
  7. Add garlic and saute for one minute, then add the onions, stir, and cover.
  8. Let it cook for another minute.
  9. Next add fish sauce and bay leaf and saute for 3 minutes.
  10. Then add ½ cup of vinegar, cover, and bring to a boil.
  11. Lower the heat and let it simmer for 3 minutes.
  12. Add the chicken stock and salt and let it simmer for five minutes.
  13. Add the jelly formed pork blood first, stir for about a minute, then add the rest of the pork blood and the finger peppers.
  14. Continue to stir for about two minutes, cover, and let simmer for another five minutes. Add another ½ cup of vinegar.
  15. Again cover and let it simmer for an additional 5 minutes.
  16. Adjust the taste by adding salt & pepper if needed.
  17. That’s it, you’re done. Serve with white rice, or Puto. Enjoy!

Puto - Filipino Rice Cake!

Note: This video is the updated (12-27-10) version of this recipe, I used “Sinigang Mix” for my souring agent rather than vinegar.

Please watch the video below and subscribe to our channel!


Dinuguan 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

Orientex Pork Blood

Dinuguan on a plate

Dinuguan

Dinuguan

Summary
Recipe Name
Dinuguan
Published On
Preparation Time
Cook Time
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Average Rating
3.5 Based on 5 Review(s)
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68 Responses to “Dinuguan”

  1. george bush says:

    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!

  2. 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

  3. Alex says:

    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..

  4. Allen Vallesteros says:

    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?

  5. Anne says:

    helo robert…
    I like your site i will link you to my site……

  6. 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

  7. Anne,
    Thank you for linking my site. I will return the favor by adding your site to my links section.
    -Robert

  8. Ness says:

    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

  9. mae says:

    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

  10. osay pecayo says:

    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

  11. phillip says:

    i’m glad that i found this website coz i love to cook and i learn new recipes from this website.

  12. Grace says:

    Can u use beef blood instead of pork blood?

  13. Lianne says:

    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 !

  14. 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

  15. Carrie says:

    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.

  16. Neneng says:

    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

  17. Debby says:

    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

  18. Imelda Marcos says:

    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.

  19. George Bush says:

    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

  20. Erika says:

    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!

  21. reyane says:

    hi! wow… your site is very comprehensive and very educational…… Sir, can we exchange links?

    I added you to my favorite sites list…..

  22. David says:

    Hi robert.
    Would be great if you could share that Lomo Recipe.

  23. Jen says:

    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.

  24. Belle says:

    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…

  25. Sonia says:

    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…

  26. Cherry says:

    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

  27. RANDINO says:

    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!

  28. ADRIENNE says:

    IT IT GOOD IF YOU ADD GINGER AND LEMON GRASS TO DINUGUAN TASTE MORE BETTER

  29. ADRIENNE says:

    it is good to add ginger and lemon grass to yourdinuguan taste more good

  30. Kuya Josh says:

    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.

  31. Kaualani says:

    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! :-)

  32. Toni B. says:

    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.

  33. lalaine says:

    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.

  34. Angelita says:

    I love the site. I love the recipe too. But your comment about Pres Bush gave me a chill. You seem to be a very smart and educated Pinay, layoff on Bush. If you think Bush is bad for this country, wait till Obama’s presidency complete its course. Very scary.

  35. Diana Australia says:

    Dear Friend,

    The food all look nice & delicious but I noticed that on your recipies you always used msg. As you may know msg (shortcut to a good taste) is not good for the body. I love cooking and I cook with out msg and still achieved great taste. So my challenge to you is not to use any msg and see if you can still achieved what we call masarap and also good for our health.

  36. Michelle says:

    So glad I came across this recipe! Would love to try and make pancit molo and pancit palabok. But first will try this recipe. My mom lives in CA and my sister and I live in IL and crave all the good cooking we took for granted when we were younger!!

  37. Michelle,

    I am glad that you liked my recipe. Let me know how it turn out when you get done cooking.

    Cheers,
    Robert Colinares

  38. Chaz says:

    You can use beef tongue instead of pork belly or pork loin. You can also mix it with the pork. Also pork maws is a nice addition to the meat mixture.

  39. Kathy says:

    WOW! I am so happy I forund your web site and your videos!!
    I love Philipino food!!!!!

  40. Kathy,

    I am glad that you like my website and videos. Please check back often as I will be adding more recipes and videos in the near future. Also please subscribe to our YouTube Channel if you had not done so.

    Cheers,
    Robert Colinares

  41. tutz says:

    Guys stick to cooking enough talking about feckin politics….. so gay to talk bout nonsence. this site of for filipino food recipe you look arrogant on involving philippine economic problems…. This site is simple and good source of info bout cooking….Not bad at all..

  42. food looks delicioso. a Filipino fave. thanks for sharing! will give this recipe a try.:)

  43. loujie says:

    well i do really enjoy viewing your video-in-action in your kitchen but i hve a probelm, ohhhh ive got hungry it is now 21:47, our diner meals is 3 hours ago finish hihihi wow youve got a vry nice show and most is ur rezept good work i know its real good ur cooking Cheer-Up Yummy-Pinoys.

  44. Milky says:

    Hi Belle!

    I will try your secret for delicious dinuguan which is sauteing the shredded ginger first before the garlic. Thank you!

  45. delia says:

    I prepared this dish and followed your recipe except straining the blood. I used the beef blood instead of pork blood. It turned out to be perfect and my family enjoyed it. I can never balanced the sourness when I cook it but this time it’s just how I wanted it to be. Thanks for sharing your recipes…

  46. Steve says:

    First of all thanks for this site. I am an American married to a filipina, and she does not get along well with the kitchen.I have made this dinuguan several times and she loves it as do her friends. They don’t believe I make it. Just got done making it again tonight, my wife said it wasn’t sour so I pulled out the sinagang powder. I hit it right. She wants to know where I got that secret from, told her I can’t tell her everything. Thank you.

  47. Blueberrychizcake says:

    Thanks for posting this recipe and used beef blood – it taste good!

  48. Jen D. says:

    Thank you for sharing this recipe. I’ve been wanting to cook it for so long. I was glad it turned out to be really good. My husband loved it.

  49. Bill says:

    I am a white man and I love this dish. My wife is filipina and she told me to try it before she told me what was in it. I tried it and had about 3 more plates loaded and on the way home she told me what was in it, and I didn’t care. Like they say never judge until you try it. I recommend this dish to anyone who hasn’t tried it.

  50. muoshoo says:

    Love your diniguan recipe. It was my first time making it, and it was easy and it was the best recipe! Thank-you for sharing, my fiance is filipino and this is his favorite dish! :)

  51. joy says:

    this is my favorite food and always wanted to learn how to make it. im so glad i came across your site cuz your cooking is great. my boys loves this and pansit. i can’t wait to try the other recipes. thanks again robert:)

  52. tiffy says:

    Love the dinuguan. My uncle makes the best dinuguan and he lives in California. So I decided to find dinuguan recipe. This is one of the bests! A tie!!! My first time to cook and it didn’t disappoint. Thank you!

  53. Erin C. says:

    Hi Robert,
    My best friend in grade school was Filipino. I enjoyed many amazing meals at her house, including dinuguan. Her mom made it with beef chunks and beef’s blood. It was thick and rich with the right amount of tang and heat, and we piled it over heaps of rice. If you or anyone else can share the beef version of the recipe I would be forever grateful! Thanks!

  54. I love dinuguan so much. We have this version called tinumis in nueva ecija.

  55. Epeng says:

    I cooked this dish using your version. Never thought of using Sinigang Mix! Wow…it was sooo good. Just like your mother-in-law, my american husband loved the taste of dinuguan but can’t stand it’s made of blood. He’s of German descent and they have blood sauage – so what’s the big deal? I was hoping my son would not care for it, but he does, so now I have a competition here at home! Oh well.

  56. Jen says:

    Hi I was wondering if I can use fresh blood? The asian super market in my city does not include the frozen one.

  57. Marge says:

    The procedure was a lot diff. than most I’ve seen on website! It looks yummy with those sinigang mix!
    But the only thing I always critiques on our kabbayans who posted videos/procedures on cookin was, when they’re tasting their food, they’ve always used same spoon or serving spoon to tried their recipe, then, they’re put it back on that pan and stir the food with that same spoon that they put on their mouth! to me that’s not right, specially when you try to put on you tube and millions of people will sees it! it was gross/disgusting.Something to put on mind next time our kabbyans put their cookin’ videos on you tube! Thanks,

  58. Hi Jen,

    Absolutely! Fresh is always better than the frozen one. :)

    Cheers,
    Robert Colinares

  59. I don’t cook the beef version, but my mom has a great recipe I will ask her and I will try to cook it and post the recipe in the future.

  60. Norma says:

    I always love dinuguan only one I like is what my mother made I have tried others but never found the same taste.some of them are Malaysia and still have the blood strong taste and smell so I never have try again seeing your recipe I know I can make this.Thank you for your website .i let you know how it turned out.

  61. Michael says:

    Thank you for posting this amazing recipe. I live with a Filipino family and its nice that I am now able to cook for them once and a while.

  62. Rhonda says:

    I have pork blood and beef is it ok to mix the two? Will the two blood types seperate when cooking? I have been cooking this for 12yrs or more. I like the liquid better then the cubes. I am making it ahead of time tonight for Thanksgiving. Happy Thanksgiving to you and your family.

    Salmat Po!!!

  63. Hi Rhonda,

    Unfortunately I have never mix the two before, therefore I cannot be a help on this one. Please let us know how it turns out for you!

    Cheers,
    Robert Colinares

  64. Liza says:

    Hi,
    I love dinuguan and my husband who is French Canadian loves this dish also. Whem my Mom was still living she would make this dish especially for my hubby. Thanks for posting this recipe, now I can make this dish for us.

    Just stumbled upon your blog by the way and I’m so glad I did.. looking forward seeing more of your recipes.

  65. Obama Mama says:

    Love this recipe. Sad to say, I like it better than my mom’s.

  66. Ruthie says:

    Hi! thank you for posting this up! I live in New Zealand, I’m half filipina and people are usually shocked to hear that I love this dish (along with the fact that i also love sisig and balot). So, I have decided I want to cook this myself because it gets very frustrating hearing negative comments from friends and family about this delicious dish. I cant wait to cook this up. Thanks again!

  67. Eddie dela Cruz says:

    Dinuguan is one of my most favorite Filipino dishes. I’ve never watched my Father make it but I’m it made the same way as yours because the looks exactly the same. The only difference is that my Father adds small sections of the intestine. I remember as a child they reminded me of pieces of macaroni. Now I live near Florence SC and there doesn’t appear to be a large population of Filipinos here so finding ingredients for making authentic Filipno food like yours is difficult. BTW. I love your videos. They’re very helpful when trying to recreate your dishes. :)

  68. Kim says:

    I just found your site and can’t wait to try to make my own Dinuguan. I am married to American/Filipino and we love to cook Filipino food. This is mom’s best dish that only she can make. After this, I am going to find a spicy Longanisa recipe because no one makes a good tasting one around here. I just mastered Cassava Cake and am so happy!

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