Dinuguan Recipe

Discover the perfect dinuguan recipe – a symphony of flavors in a savory Filipino classic. Easy steps for an authentic culinary experience!

Dinuguan

• Publisher: Crisp Recipe
• Cuisine: Filipino
• Category: Main Dish
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Servings: 6
• Calories: 350 calories

Dinuguan (sometimes spelled diniguan) is a deeply comforting Filipino dish made with pork simmered in a rich, savory sauce of pig’s blood, vinegar, and garlic. Often called “chocolate meat”—though there's not a speck of chocolate in it—dinuguan is one of those things that sounds intimidating on paper, but once you taste it? Game over. You’ll get it.

Dinuguan, often referred to as "blood stew," is a distinctive Filipino dish celebrated for its bold flavors and unique preparation. This savory delicacy finds its roots deeply embedded in Filipino culinary traditions, showcasing a culinary artistry that blends meat and offal in a rich, dark sauce made primarily from pig's blood.

This dish has been around for generations, rooted in Filipino culinary tradition. It’s especially beloved in family gatherings, fiestas, and the kind of Sunday lunches where everyone’s got a full plate of rice, something spicy on the side, and a tall glass of cold water to chase the heat. You’ll find variations of it all over the country—Ilocanos call it dinardaraan, Kapampangans have tid-tad, Batangueños might go with sinugaok—but the soul of the dish remains the same: pork, blood, acid, and a whole lot of love.

At its core, dinuguan starts with pork belly or a mix of cuts, sometimes including offal like liver or intestines. Add to that a hearty dose of vinegar, garlic, onions, and fish sauce for depth. Then comes the pig’s blood—which gives it that signature dark, velvety sauce. A bit of brown sugar balances the sharpness, while finger chilies (siling haba) bring a subtle heat.

The dish typically features pork belly and liver, adding a complexity of textures and tastes to the ensemble.

The cooking process involves sautéing garlic and onions to create a flavorful base before incorporating the pork and allowing it to brown. Vinegar is then added to eliminate any undesirable odor, and the star ingredient, pig's blood, is gradually introduced, creating a thick, velvety sauce.

Seasoned with fish sauce, salt, and pepper, dinuguan achieves a harmonious blend of savory and slightly tangy notes. The addition of green chili peppers imparts a subtle heat, enhancing the overall flavor profile. This culinary masterpiece is often served hot alongside steamed rice, offering a satisfying and culturally rich dining experience.

Now, let me tell you what it’s like to actually eat dinuguan.

Imagine tender pork cubes soaked in a sauce that’s rich, slightly tangy, and deeply savory—almost like a meaty adobo but more intense, with this full-bodied umami that coats your mouth. The vinegar cuts through the richness, while the blood gives it this thick, almost gravy-like consistency that clings to every bite. When it's done right, there’s no “bloody” taste—it’s all about balance. That first spoonful over steamed rice? It just hits. And when you pair it with puto—those soft, slightly sweet rice cakes—it’s a match made in culinary heaven. The sweet-and-sour contrast makes each bite pop even more.

The real trick when cooking dinuguan is to avoid curdling the blood. That happens when you boil it too hard or add it too fast. Always stir it in off the heat or over a low flame, and keep things moving gently. That’s the difference between silky and grainy sauce—believe me, I’ve made both.

And yes, you can refrigerate leftovers. Dinuguan actually tastes better the next day after all the flavors settle in. Just store it in an airtight container and reheat gently on the stove. Don’t microwave it too aggressively or the blood might separate.

From a nutrition standpoint, it’s a high-protein dish, and when made with lean pork and just enough fat, it’s not as heavy as people assume. The vinegar and garlic bring antimicrobial benefits, and the chili adds a nice kick of capsaicin. That said, it’s definitely a treat-yourself dish, not an everyday salad replacement.

If you’re feeling adventurous—or just hungry for something deeply Filipino—dinuguan is absolutely worth trying. It’s soulful, satisfying, and tells a story with every bite. And hey, if you're nervous about the pig’s blood part? Try it once. Most people who love dinuguan didn’t grow up eating blood; they just had someone cook it really well for them the first time.

Check out the full recipe below and try making it yourself—just don’t forget the puto on the side. You’ll thank me later.

Recipe

Dive into a culinary adventure with our tantalizing dinuguan recipe! Experience the rich flavors of Filipino cuisine in every savory bite. Let's cook!

Ingredients

• 500g pork belly, diced
• 200g pork liver, sliced
• 1 cup pig's blood
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 pieces green chili peppers
• 2 tablespoons cooking oil
• 1 tablespoon vinegar
• 2 tablespoons fish sauce
• Salt and pepper to taste

Method Instructions

1. Heat oil in a pot and sauté garlic and onions until fragrant.
2. Add pork belly and cook until browned.
3. Pour vinegar and let it simmer for a few minutes to remove the pork's odor. Stir in the pork liver and cook until browned.
4. Pour in pig's blood gradually while stirring continuously to prevent clotting.
5. Add fish sauce, salt, and pepper to taste. Let it simmer for about 15-20 minutes.
6. Add green chili peppers for a bit of heat.
7. Continue to cook until the sauce thickens.

Recipe Video

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Recipe Tags: Dinuguan, Dinuguan Recipe, Recipe