How to make Dinuguan (Pork Blood Stew)


  • 1 K of pork belly, cut into small cubes
  • 350 g. of pork liver
  • 400 L of pig’s blood
  • 1 cup vinegar
  • 3 chili peppers
  • 1 head of garlic, crushed and minced
  • 1 thumb-sized piece of ginger, minced
  • 3 onions, halved and sliced thinly
  • 1 liter of broth
  • 1 bay leaf
  • salt
  • pepper (optional)
  • 1 tbsp. of cooking oil
Dinuguan Pork Blood Stew

Dinuguan Pork Blood Stew

Refrigerate the pig’s blood until needed. Heat a heavy casserole. Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger. Saute until brown. Add the pork belly and liver and cook over high heat until the edges of the pork starts to brown. Add the onions, chili peppers, bay leaf and vinegar and continue cooking until the onions are transparent. Season with salt and pepper. Pour in just enough water to cover the pork. Bring to a boil, cover and simmer for 30-45 minutes or until the pork is very tender. Add more water, a little at a time, if the liquid dries up before the pork is cooked. Meanwhile, minced the liver. Season with a little salt. When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring it to a boil. Cook over medium heat, with continuous stirring for 5 minutes. Add the minced liver and cook for another minute or two. Serve the dinuguan hot with steamed rice.