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Dinuguan Recipe
Pork Blood Stew

Dinuguan or blood stew is a favorite dish in the Philippines. Filipinos in the past have eaten this dish with rice but some enjoy eating it with puto which is a rice cake that has been fermented. 

kusina ingredients
  • 1 kilo pork meat, ear, intestine, or combinations
  • 3-4 cups pork’s or beef’s blood
  • 4 cloves garlic; minced
  • 1 small onion; minced
  • 1 tomato; chopped
  • 3 long peppers (siling haba)
  • 5 tablespoon vinegar
  • Salt or fish sauce (patis) to taste
kusina instructions 
1 Boil pork until tender and cut into desired sizes. Save the broth.

2 Sauté garlic, onion, and tomato. Add the pork and continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown.

3 Season salt to taste and stir once in a while to absorb the seasoning.

4 Add vinegar, broth, and long peppers. Simmer for 10 minutes. Adjust seasoning with fish sauce according to taste.

5 Pour pork’s blood stirring regularly for 5 minutes. 

6 Remove from fire and serve hot with steamed rice or puto!



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