Pork Dinuguan is a well-loved Filipino pork blood stew dish. With tender pork cutlets in lush ,dark, sour, and spicy sauce of pork blood. You can make it as spicy or mellow as you want!
One dish that will always be present on special occasions like fiestas or birthdays is dinuguan. I for one will not pass on a bowl of this stew with matching steamed rice cakes or puto. Scraping off any remaining sauce in the bowl with puto is just one of my fond memories of this dish.
The dish has a lot of variation in every continent. In ancient Greek city-state of Sparta it was called “melas zomos” or black soup. The primary ingredients are pork, vinegar, and blood which is not far from the Filipino version. Here in France they have the blood sausage or boudin which I incorporated in my recipe. In the U.K. they have the black pudding which is a staple in every English breakfast.
Where to get pork blood?
Ideally fresh pork blood from the market is what is used in making dinuguan. When I used to tag along with my mom to go to the market she’d buy a kilo of pork blood to cook dinuguan for us. You have to wake up early though if you want to buy pork blood since the demand is high especially on weekends.
In Paris, we have some boucherie or butcher stalls that sell fresh pork blood but not that many. The nearest butchery to me sometimes don’t sell any so I usually opt for pork blood pack in tubs I buy in Asian stores. I then add one onioned blood sausage and guess what? It’s the same taste of dinuguan I know and love.
Tips for making dinuguan
Coconut milk can be used instead of water. Some recipes replace water or add coconut milk for a more creamy and delectable taste.
When adding vinegar do not stir and do not cover the pot. Let the vinegar cook for a couple of minutes so the aroma of the vinegar evaporates.
Aside from pork belly you can also add pork snout, ears etc. This probably won’t sit well with other’s but if you want a truly authentic dinuguan you should try it.
The secret ingredient is always LOVE
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- 500 grams pork blood mash if bought packed in a tub
- 500 grams pork belly cut in small pieces
- 1 pc onion blood sausage (boudin) optional
- 3 cloves garlic chopped
- 1 medium red onion sliced
- 1 ½ cup vinegar adjust according to preference
- ¼ cup fish sauce adjust according to preference
- ½ tsp salt add more if needed
- ½ tsp ground black pepper
- 2 cups water add more if needed
- 2 pcs long green chilies
- 2 tbsp cooking oil
- In a big bowl, add vinegar, salt, blood sausage, and pork blood. Mix and set aside.
- In a pot, heat oil over medium heat. Sauté onion and garlic until onion is translucent and garlic is fragrant. Add pork belly and stir-fry for 10 minutes or until slightly browned and fat is rendered.
- Add fish sauce and stir. Let simmer for a 2 minutes for the flavor to be absorbed. Tip in pork blood mixture then give it one quick stir so the blood will spread. Let it simmer without stirring and un-covered for 5 minutes or until aroma of vinegar evaporates.
- Add pepper and mix then tip in water and stir. Cover the pot and simmer until pork is soft and tender. Add more water if necessary. Remove cover and taste, adjust sourness if needed.
- Add chilies and cover. Simmer for a minute or two or until ready to serve. Enjoy while hot. Bon appetit!
- To make it more spicy, add chili along with ground pepper so it will infuse while simmering.
- When adding vinegar. do not stir and leave uncovered for some minutes.
- When using offal like intestines, snout etc., scrub the parts with salt to remove grime then wash and boil before adding in with pork belly.