Dinuguan is a Filipino savory stew of pork and pork blood, traditionally served with rice or puto. In this version, sinigang mix provides a convenient tamarind-like sourness that balances the rich, peppery sauce; recipes vary by region and household, so adjust the acidity and heat to suit your table.
Ingredients
- 1 1/2 lb (680 g) pork shoulder, cut into 3/4-inch (2 cm) cubes
- 8 oz (225 g) pork liver, cut into 1/2-inch (1 cm) pieces
- 1 cup (240 ml) fresh pork blood, or fully thawed frozen food-grade pork blood
- 2 tbsp (30 ml) neutral cooking oil
- 1 medium yellow onion (about 150 g), finely chopped
- 6 garlic cloves (about 18 g), minced
- 1/4 cup (60 ml) cane vinegar
- 2 1/2 cups (590 ml) water or unsalted pork stock
- 2 dried bay leaves
- 1 tsp (2 g) freshly ground black pepper
- 1 packet sinigang mix (about 22 g; check the packet weight because brands vary)
- 1 tbsp (15 ml) fish sauce (patis), plus more to taste
- 1 tsp (4 g) brown sugar, optional, to soften the sharpness
- 2 Thai bird’s-eye chilies (about 6 g), whole or sliced, optional
- 2 scallions (about 30 g), thinly sliced, for serving
- Fine salt, only if needed after seasoning
Instructions
- Prepare the pork and blood. Cut the shoulder and liver into the sizes listed so they cook at a similar pace. If using frozen blood, thaw it in the refrigerator, not on the counter. Strain the blood through a fine-mesh sieve into a bowl to remove clots, then set it aside while you cook the pork. Keep raw blood and its utensils separate from ready-to-eat garnishes.
- Brown the shoulder, 8 minutes. Heat the oil in a heavy 5- to 6-quart pot over medium-high heat. Add the pork shoulder in a single layer, working in batches if necessary, and brown it on several sides. The pieces do not need to cook through at this stage. Transfer them to a plate, leaving the rendered fat and browned bits in the pot.
- Cook the aromatics, 5 minutes. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and black pepper and stir for 1 minute, just until fragrant. Avoid letting the garlic darken, which can make the sauce taste bitter.
- Deglaze, 2 minutes. Pour in the vinegar and scrape the browned bits from the bottom of the pot. Let it bubble for 2 minutes without stirring much. This brief boil mellows the vinegar’s raw edge before the liquid goes in.
- Simmer the pork, 50 minutes. Return the shoulder and any juices to the pot. Add the water or stock and bay leaves. Bring to a boil, then lower the heat, cover, and maintain a gentle simmer for 50 minutes, stirring once or twice. The pork should be tender enough to pierce easily; if it is still firm, simmer for another 5 to 10 minutes before proceeding.
- Cook the liver, 4 minutes. Add the liver and simmer gently for 4 minutes, stirring once so the pieces cook evenly. Pork liver needs to be cooked through, but prolonged cooking can make it tough and grainy. The USDA FSIS safe minimum for pork organ meats such as liver is 160°F (71°C); check a large piece with a food thermometer.
- Season and add the blood, 6 minutes. Stir the sinigang mix and fish sauce into the pot, starting with one packet. In a small bowl, whisk a ladleful of hot broth into the strained blood to warm it gradually. Slowly pour the blood mixture into the pot while stirring gently. Add the chilies, if using, and bring the stew back to a gentle simmer for 6 minutes, stirring so the sauce thickens evenly. Do not let it boil vigorously or leave the pot unattended. Check that the blood-containing stew reaches 160°F (71°C) with a food thermometer.
- Balance and serve, 5 minutes. Remove the bay leaves. Taste the sauce; add a little more fish sauce for savoriness, brown sugar for balance, or a spoonful of water if it is too sharp or thick. Add salt only after tasting, since the seasoning mix and fish sauce can both be salty. Let the pot stand off the heat for 5 minutes, then scatter scallions over the top.
Tips
- Control the sourness gradually. Sinigang packets differ in salt and acidity, and a full packet can overwhelm a small pot. Begin with one packet as written, taste after the blood has simmered, and add a small pinch more only if needed. The mix supplies tamarind-style tang, but it will not taste exactly like fresh tamarind.
- Choose the right blood. Fresh food-grade pork blood from a butcher or a properly handled frozen product gives the sauce its characteristic dark color and body. If it is frozen, thaw it in the refrigerator and use it promptly. There is no close meat-free substitute for pork blood; omitting it makes a sour pork stew rather than dinuguan. Never taste blood raw.
- Keep the simmer gentle. A hard boil can make the sauce splatter and may give the blood a rough, curdled texture. Once the blood is added, use low to medium-low heat and stir gently but regularly, scraping the base of the pot so the thickening sauce does not catch.
- Use the liver thoughtfully. Liver adds a distinctive savory depth, but it is optional if you prefer a milder stew. You can replace it with the same amount of pork shoulder, though the stew will taste less intense. Keep the pieces small and check their temperature rather than relying only on color.
Serving Suggestions
Serve dinuguan hot in shallow bowls with steamed white rice, which soaks up the tangy, peppery sauce. Puto, soft Filipino steamed rice cakes, is another classic accompaniment; plain pandesal or another mild bread can also be used to scoop up the stew. Offer extra sliced chilies and scallions at the table, rather than making the whole pot very hot. A simple side of blanched greens or sliced cucumber can provide a fresh contrast to the rich pork. If serving several dishes, keep dinuguan warm and spoon it out shortly before eating so the sauce stays glossy.
Variations
Use pork belly: Replace some or all of the shoulder with an equal weight of pork belly for a richer, fattier stew. Brown it well and skim excess surface fat before adding the blood if the finished sauce seems oily.
Make it milder: Leave out the bird’s-eye chilies and serve them separately. Keep the black pepper, which gives the stew its familiar warmth without the same direct heat as fresh chilies.
Adjust the souring agent: If you have unsalted tamarind broth or strained tamarind concentrate, use it instead of some of the water and reduce the sinigang mix. Add it gradually because its strength varies. The packet is convenient and consistent, but it also contributes salt and a more processed seasoning profile.
Skip the liver: Use 1 3/4 lb (about 790 g) pork shoulder in total and omit the liver. The cooking method remains the same, but check the stew’s seasoning and texture at the end; without liver, it may taste slightly less robust.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, airtight containers. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze portions for up to 2 to 3 months for best quality; thaw them overnight in the refrigerator. The sauce may look a little separated after thawing, but gentle stirring as it heats usually brings it back together.
Reheat only the portion you plan to eat, either in a covered saucepan over low heat or in the microwave, stirring occasionally so it warms evenly. Add a tablespoon or two of water if the sauce has thickened in the refrigerator. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and avoid repeatedly cooling and reheating the whole pot.
Frequently Asked Questions
Can I make dinuguan with sinigang mix instead of tamarind?
Yes. Sinigang mix is a practical shortcut for the sour flavor in this recipe. It is usually saltier and more concentrated than homemade tamarind broth, so start with the packet amount listed, taste after simmering, and adjust in small increments.
Will the stew taste like sinigang?
It will have a familiar tang from the seasoning mix, but it is still dinuguan: pork and blood make the sauce darker, thicker, and more savory than a typical sinigang broth. The result depends on the mix you use and how much fish sauce, vinegar, and chili you add.
Can I use frozen pork blood?
Yes, if it is food-grade pork blood that has been kept frozen and thawed safely in the refrigerator. Strain it before using, and warm it with a little hot broth before adding it to the pot. Do not use blood that smells off or has been held at room temperature.
Why did my blood sauce turn lumpy?
Clots that were not strained out, adding cold blood too quickly, or boiling the stew hard can all contribute to lumps. Strain the blood, temper it with hot broth, pour it in gradually, and maintain a gentle simmer while stirring. A few small pieces may still occur, especially with some fresh blood.
Can I leave out the liver or pork blood?
You can omit the liver and replace its weight with shoulder, though the flavor will be milder. Pork blood is central to dinuguan’s identity and thick texture; without it, the dish becomes a sour pork stew rather than the same dish. There is no exact substitute that reproduces its flavor and color.
Can I make it ahead?
Yes. Cook it fully, cool it promptly in shallow containers, and refrigerate it within 2 hours. Reheat to 165°F (74°C) before serving. The flavors often settle together after a night in the refrigerator, although the sauce may thicken and need a splash of water while reheating.
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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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