Pork dinuguan is a Filipino food made from pork and stewed with pig’s blood. It is savory, silky and creamy and with a hint of sourness.
Dinuguan
Dinuguan comes from the word “dugo” which means blood.
There are various ways dinuguan is being cooked. There are regional variations and style of cooking of the delectable dinuguan.
However, what is common and you would like your dinuguan is for it to be savory, creamy, silky, meaty and a bit sour.
Variations
The classic dinuguan uses pork innards (intestine, liver and other edible internal organs of the pig). If you are using this ingredient in your dinuguan instead of pork meat, it requires you to boil first the innards and chop it finely before starting to follow the steps we use in this recipe.
Other variation of the dinuguan is adding some veggies to it like papaya or sayote cubes. I also love that dinuguan version that has finely chopped banana blossom to it. My father called it sampayna. Although he does not use purslane to it or ulasiman which is usually used in a sampayna. It is so delicious.
Another version is adding kamias to the dinuguan to give its sour flavor.
Ingredients
cooking oil
garlic
onion
1 thumb ginger – finely chopped
1/2 kilo pork – can be pork belly, pork shoulder or tenderloin, cut in small cubes
1/2 tablespoon salt
1/2 cup vinegar
1 cup water
2 cups pig’s blood
2 stalks lemongrass (optional)
5 pieces – chilli pepper (siling pansigang)
fish sauce
ground black pepper
1 small pack – sinigang sa sampaloc mix
Pork Dinuguan Cooking Instructions
- Sauté garlic, onions, ginger and sliced peppers until fragrant and translucent.
- Add the pork and sauté for 1-2 minutes. Season with salt.
- Add water and simmer for 25 minutes. Add lemongrass halfway while simmering.
- Once pork is tender, add the pork blood stirring frequently until blood is cooked.
- Add vinegar and let it boil without stirring for 1 minute.
- Put in the fish sauce, ground black pepper, and whole chilli peppers.
- Add sinigang sa sampaloc mix and cook for 10 more minutes.
- Transfer to a serving plate and enjoy.
- It is best served with rice or puto .
Recipe Card
Easy Dinuguan Recipe
Pork dinuguan is a Filipino recipe made with pork stewed in pork blood. It is savory, creamy and delicious.
Servings: 3 people
Cost: $8
- 2 tablespoons Cooking Oil
- 1/2 head Garlic minced
- 1 big Onion chopped finely
- 2 thumbs Ginger chopped finely
- 1 pound Pork meat sliced in small cubes
- 1/2 tablespoon Salt
- 1/2 cup Vinegar
- 1 cup Water
- 2 cups Pig’s Blood
- 2 stalks Lemongrass optional
- 8 pieces Chilli Peppers sliced diagonally the half, remaining half for garnish
- 1 tablespoon Fish sauce
- 1 teaspoon Black Pepper
- 1 tablespoon Sinigang sa Sampaloc Mix
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Sauté garlic, onions, ginger and sliced peppers until fragrant and translucent.
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Add the pork and sauté for 1-2 minutes. Season with salt.
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Add water and simmer for 25 minutes. Add lemongrass halfway while simmering.
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Once pork is tender, add the pig’s blood stirring frequently until blood is cooked.
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Add vinegar and let it boil without stirring for 1 minute.
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Put in the fish sauce, ground black pepper, and whole chilli peppers.
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Add sinigang sa sampaloc mix and cook for 10 more minutes.
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Add sinigang sa sampaloc mix and cook for 10 more minutes.
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It is best served with rice or puto. Share and enjoy.
Other Pork Recipes You May Try
Pork Binagoongan
Crispy Pata
Humba