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DINUGUAN-Blood-Stew_1

DINUGUAN (Blood Stew recipe image
Dinuguan is a beloved Filipino comfort food known for its deep, savory flavor and velvety texture. This hearty stew combines diced pork and liver with a sauce thickened by pig's blood, creating a luxurious consistency. The dish is seasoned with garlic, onions, vinegar, and fish sauce, offering a perfect balance of sour, salty, and umami notes. Spicy banana peppers add a gentle kick, while oregano provides a subtle herbal finish. Traditionally served with steamed rice or crispy puto (rice cakes), it is an ideal meal for cold evenings or when you crave something deeply satisfying and rustic.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 398.3
Dietary: Gluten-free
Description
Dinuguan is a beloved Filipino comfort food known for its deep, savory flavor and velvety texture. This hearty stew combines diced pork and liver with a sauce thickened by pig's blood, creating a luxurious consistency. The dish is seasoned with garlic, onions, vinegar, and fish sauce, offering a perfect balance of sour, salty, and umami notes. Spicy banana peppers add a gentle kick, while oregano provides a subtle herbal finish. Traditionally served with steamed rice or crispy puto (rice cakes), it is an ideal meal for cold evenings or when you crave something deeply satisfying and rustic.
Ingredients
  • 1 lbs Pork, diced
  • 1 teaspoons Salt
  • 2 tablespoons Oil
  • 1/4 teaspoons MSG (optional)
  • 2 cloves Garlic, minced
  • 1 1/2 cups Broth
  • 1 Onion, diced
  • 1 cups Frozen pigs blood
  • 1/4 lbs Pork liver, diced
  • 2 teaspoons Sugar
  • 1/2 cups Vinegar 3 Hot banana peppers
  • 2 tablespoons Patis (fish sauce) 1/4 teaspoon Oregano (optional)
Directions
  1. 1
    Place the diced pork in a pot, cover with water, and simmer for 30 minutes until tender.
  2. 2
    Remove the cooked pork from the broth and dice it into smaller pieces if necessary.
  3. 3
    Measure out 1 1/2 cups of the reserved pork broth and set aside.
  4. 4
    Heat oil in a large saucepan or skillet over medium heat.
  5. 5
    Sauté garlic and diced onions until fragrant and slightly softened.
  6. 6
    Add the cooked pork, diced liver, patis, salt, and MSG to the pan.
  7. 7
    Sauté the mixture for 5 minutes, stirring occasionally.
  8. 8
    Pour in the vinegar and bring to a boil, letting it cook without stirring for a minute to mellow the acidity.
  9. 9
    Reduce heat and simmer uncovered until most of the vinegar liquid has evaporated.
  10. 10
    Add the reserved pork broth and simmer for 10 minutes.
  11. 11
    Stir in the frozen pig's blood and sugar, cooking until the sauce thickens, stirring frequently to prevent curdling.
  12. 12
    Add the hot banana peppers and oregano, then cook for an additional 5 minutes.
  13. 13
    Serve hot with steamed rice or puto.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 398.3kcal
% Daily Value *
Total Fat 24.8g39%
Saturated Fat 7.2g36%
Cholesterol 224.7mg75%
Sodium 86.8mg4%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 38.1g77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: filipino, stew, pork, blood, liver, vinegar, garlic, onion, spicy, comfort food, traditional, umami, dinner, rice accompaniment, protein, saute, simmer, herbs, oregano, peppers
Read it online: https://www.chefs-mate.com/recipe/dinuguan-blood-stew-2/