Ingredients

  • Serves 4 people
  • 500g pork belly, chopped into cubes

    500 ml pig’s blood

    15 ml vegetable oil

    100 ml white vinegar

    250 ml water

    1 bulb onion, sliced

    5 cloves garlic, minced

    45 g ginger, sliced

    3 pcs bird’s eye chilies (or red chili)

    6 g salt

    1 pc green chili (sliced)

Pork Dinuguan (Filipino Pork Blood Stew)
Recipe Courtesy of
Asian Food Network

Pork Dinuguan (Filipino Pork Blood Stew)

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Blood stew can be found in various countries and in the Philippines, this dish is popular and is served during special occasions. Dinuguan is a hearty and savory dish that is made with cubed pork belly cooked in pig’s blood and vinegar together with aromatics such as onion, ginger and minced garlic. Once ready, the stew can be garnished with fresh green finger chili and enjoyed with puto (steamed rice cakes) or as a viand to go with steamed white rice.
  • Medium
  • 10 min
  • 35 min
  • 15 min
  • 2 steps
  • 11 Ingredients
  • Medium
  • 2 steps
  • 11 Ingredients
  • 10 min
  • 35 min
  • 15 min

Instructions

  1. Cooking the pork

    • Heat 15 ml cooking oil in a pot over medium heat and sauté the sliced onion, ginger and minced garlic until aromatic or for 2 to 3 minutes.
    • Add in the 500g cubed pork belly, 100ml vinegar and 250ml water. Bring to a boil over high heat for 5 to 6 minutes or until pork is tender without stirring to allow the vinegar to simmer and cook the pork belly.
    • Season with 6g salt
    Cooking the pork


  2. Add the pig’s blood

    • Add the bird’s eye chilies and pig’s blood and bring to a boil.
    • Once it starts boiling, lower the heat to medium and allow it to simmer for 15 to 17 minutes or until the sauce thickens.
    Add the pig’s blood


Plate and Serve!

Garnish it with fresh green chili and pair it with Puto (steamed cake) or rice before serving.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • 500g pork belly, chopped into cubes

      500 ml pig’s blood

      15 ml vegetable oil

      100 ml white vinegar

      250 ml water

      1 bulb onion, sliced

      5 cloves garlic, minced

      45 g ginger, sliced

      3 pcs bird’s eye chilies (or red chili)

      6 g salt

      1 pc green chili (sliced)

    Nutrition
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