Dinuguan is a savory Filipino stew made with pork, pork blood, and vinegar, traditionally served at parties and family gatherings. It is a hearty, rich, and slightly tangy dish that is surprisingly easy to make at home. This recipe uses pork shoulder and pork belly for a tender, flavorful result, and includes a step-by-step guide to cooking the blood without curdling.
Ingredients
- 1 lb (450 g) pork shoulder, cut into 1-inch cubes
- 1/2 lb (225 g) pork belly, cut into 1-inch cubes
- 1 cup (240 ml) pork blood (fresh or thawed if frozen)
- 1/2 cup (120 ml) white vinegar (or cane vinegar)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2-3 bird’s eye chilies (optional, for heat)
- 1 tbsp (15 ml) cooking oil
- 1 cup (240 ml) water or pork broth
- 1 tbsp (15 g) brown sugar (optional, to balance acidity)
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent, about 3-4 minutes.
- Add the pork shoulder and pork belly cubes. Cook, stirring occasionally, until the meat is browned on all sides, about 5-7 minutes.
- Pour in the vinegar and let it boil for 2-3 minutes without stirring (this helps cook off the raw vinegar taste). Then add the water or broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 30-40 minutes, or until the pork is tender. The liquid should reduce slightly.
- While the pork simmers, prepare the blood: if using fresh blood, strain it to remove any clots. If using frozen, thaw it completely and give it a good stir.
- Once the pork is tender, lower the heat to the lowest setting. Slowly pour the blood into the pot while stirring continuously. This prevents the blood from curdling into chunks.
- Add the chilies (if using) and brown sugar. Stir well. Let the stew simmer gently for another 10-15 minutes, stirring occasionally, until the sauce thickens and turns dark brown. Do not let it boil vigorously.
- Season with salt and pepper to taste. The dinuguan should have a balance of savory, tangy, and slightly spicy flavors.
- Serve hot with puto (steamed rice cakes) or steamed rice.
Tips
- Blood handling: If you’re using fresh pork blood, ask your butcher to add a little vinegar to it to prevent it from clotting. If using frozen, thaw it in the refrigerator overnight. Always stir the blood well before adding it to the pot.
- Prevent curdling: The key to smooth dinuguan is to add the blood over low heat and stir constantly. High heat causes the blood to curdle, resulting in a lumpy texture. If you’re nervous, you can mix the blood with a little water or broth before adding it.
- Vinegar choice: White vinegar is traditional, but cane vinegar or apple cider vinegar work well too. The acidity is essential for flavor and also helps preserve the dish. If you prefer a milder tang, reduce the vinegar to 1/3 cup (80 ml).
- Substitutions: If pork blood is unavailable, you can use beef blood (often sold in Asian markets) or even chicken blood. The flavor will be slightly different but still delicious. For a non-blood version, some cooks use liver puree, but that is a different dish.
Serving Suggestions
Dinuguan is traditionally served with puto (steamed rice cakes) or steamed white rice. The mild sweetness of puto balances the savory, tangy stew. For a modern twist, serve it over garlic fried rice. It’s also great as a filling for baked empanadas or as a topping for toasted bread.
Variations
- Spicy Dinuguan: Add more chilies or a teaspoon of chili flakes for extra heat.
- With Offal: Many versions include pork intestines, liver, or ears. If using offal, clean them thoroughly and add them to the pot with the pork shoulder.
- Coconut Milk Version: Some regions add coconut milk (gata) for a richer, creamier sauce. Stir in 1 cup (240 ml) of coconut milk along with the blood.
- Dry Dinuguan: In some provinces, the stew is cooked until almost dry, with the sauce clinging to the meat. Simply simmer longer to reduce the liquid.
Storage and Reheating
Refrigerate leftover dinuguan in an airtight container within 2 hours of cooking. It will keep for 3-4 days. To reheat, place it in a saucepan over low heat, adding a splash of water or broth to loosen the sauce. Stir frequently and heat until it reaches 165°F (74°C) as measured with a food thermometer. Do not use a microwave, as it can cause the blood to curdle and become rubbery. You can also freeze dinuguan for up to 3 months; thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I use beef blood instead of pork blood? Yes, beef blood is a common substitute and works well. It has a slightly different flavor but is equally delicious. Make sure it is fresh or properly thawed.
Why did my dinuguan turn lumpy? Lumps usually happen when the blood is added to a boiling liquid or when the heat is too high. Always add blood over low heat and stir continuously. If it does curdle, you can blend the sauce with an immersion blender to smooth it out.
Is dinuguan safe to eat? Yes, when cooked properly. The pork must reach a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest, but since the blood is also added, ensure the entire stew is simmered gently for at least 10 minutes after adding the blood. The final dish should be steaming hot.
Can I make dinuguan ahead of time? Yes, dinuguan actually tastes even better the next day as the flavors meld. Prepare it, let it cool, and refrigerate. Reheat gently on the stovetop, adding a little water if needed.
Can I omit the blood? If you don’t have access to blood, you can make a similar stew using liver puree (boiled and blended pork liver) mixed with some broth. It won’t have the same dark color or richness, but it’s a good alternative.
How do I prevent the blood from clotting before I add it? Fresh blood should be stirred well and can be mixed with a tablespoon of vinegar or lemon juice to prevent clotting. If using frozen, thaw it completely and stir thoroughly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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