Dinuguan is a traditional Filipino stew that transforms humble ingredients into a deeply satisfying dish. This recipe combines tender chunks of pork and liver with a thick, dark sauce made from pork blood, vinegar, and aromatic spices. The result is a hearty, protein-packed meal with a unique umami richness and a subtle kick from banana peppers. Its a beloved comfort food often served with steamed rice or crispy puto (rice cakes) for dipping. Perfect for family dinners or festive gatherings, this dish offers a bold, rustic flavor profile that warms the soul. The interplay of savory, tangy, and slightly spicy notes creates a complex taste experience that is both comforting and intriguing.
Dinuguan (Blood Stew
Description
Dinuguan is a traditional Filipino stew that transforms humble ingredients into a deeply satisfying dish. This recipe combines tender chunks of pork and liver with a thick, dark sauce made from pork blood, vinegar, and aromatic spices. The result is a hearty, protein-packed meal with a unique umami richness and a subtle kick from banana peppers. Its a beloved comfort food often served with steamed rice or crispy puto (rice cakes) for dipping. Perfect for family dinners or festive gatherings, this dish offers a bold, rustic flavor profile that warms the soul. The interplay of savory, tangy, and slightly spicy notes creates a complex taste experience that is both comforting and intriguing.Ingredients
Directions
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Place the diced pork in a pot, cover with water, and simmer for 30 minutes until tender.
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Remove the pork from the broth and dice it into smaller, bite-sized pieces if necessary.
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Measure and reserve 1 1/2 cups of the cooking broth for later use.
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In a large saucepan, heat the oil over medium heat.
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Add the minced garlic and diced onion, sauting for 2-3 minutes until fragrant and softened.
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Add the diced pork, pork liver, patis (fish sauce), and salt to the pan.
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Saut the mixture for about 5 minutes, stirring occasionally to brown the meat slightly.
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Pour in the vinegar and bring the mixture to a boil, being careful not to stir to preserve the vinegar's acidity.
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Reduce the heat and simmer uncovered until most of the vinegar liquid has evaporated.
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Pour in the reserved 1 1/2 cups of broth and stir to combine.
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Simmer the stew gently for 10 minutes to allow the flavors to meld.
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Stir in the frozen pigs blood and sugar, cooking until the stew thickens, stirring frequently to prevent curdling.
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Add the hot banana peppers and oregano (if using), and cook for another 5 minutes.
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Taste and adjust seasoning with salt or MSG if desired, then serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 597.0kcal
- % Daily Value *
- Total Fat 27.3g42%
- Saturated Fat 7.7g39%
- Cholesterol 224.7mg75%
- Sodium 4977.0mg208%
- Total Carbohydrate 51.5g18%
- Dietary Fiber 18.9g76%
- Sugars 4.7g
- Protein 48.6g98%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
