Dinuguan Recipe: Dinuguan is a rich, savory Filipino stew made from pork and pig’s blood, often seasoned with vinegar, garlic, and chili. The name “Dinuguan” comes from the Filipino word “dugo,” which means blood. It’s one of those dishes that might seem intimidating or even strange to someone unfamiliar with Filipino cuisine, but once you try it, it’s hard not to fall in love. Think of it as the Filipino version of blood sausage—but in stew form, velvety and bold, with a balance of sourness and spice.
At first glance, its dark color can be off-putting, but its taste is absolutely crave-worthy. The texture is smooth, the meat tender, and the sauce thick and flavorful. Dinuguan is often served with rice or puto (steamed rice cakes), and it’s a staple in many Filipino households, especially during celebrations or as an everyday comfort food.
A Brief History of Dinuguan
Dinuguan has deep roots in Filipino culture, dating back to pre-colonial times when nose-to-tail eating was a necessity rather than a culinary trend. The dish exemplifies the resourceful nature of Filipino cooking, where nothing goes to waste. In traditional households, after a pig is slaughtered, every part of the animal is utilized, including the blood—hence Dinuguan was born.
Through time, Dinuguan evolved, and different regions in the Philippines began to put their own unique twists on the recipe. Some versions are more sour, some are garlicky, while others add coconut milk or omit vinegar altogether. It’s a dish that tells the story of regional diversity and culinary ingenuity in the Philippines.
Why Filipinos Love This Dish
It’s not just nostalgia that makes Dinuguan so beloved—it’s the taste. There’s something uniquely comforting about a warm bowl of Dinuguan served with fluffy white rice or pillowy puto. The savory-meets-sour profile hits all the right notes for the Filipino palate. It’s rich, filling, and pairs beautifully with various side dishes.
Moreover, it brings people together. Whether it’s a feast, fiesta, or just a regular lunch, Dinuguan has a way of sparking conversation. You’ll hear people argue about which version is best—Bicolano with coconut milk? Batangas style with lots of chili? Ilocano with innards? It’s a point of pride and identity for many Filipinos.
Ingredients You’ll Need
Main Ingredients for Dinuguan
To create an authentic Dinuguan that tastes just like your Lola’s (grandmother’s) version, you’ll need the following ingredients:
Primary Ingredients:
- Pork belly or pork shoulder (500g – 1kg): These cuts are ideal because of their balance between fat and meat.
- Pork liver or intestines (optional): For those who like it traditional and hearty.
- Fresh pork blood (1 to 1.5 cups): The star ingredient. Make sure it’s strained and fresh.
- Vinegar (½ cup): Adds tang and prevents the blood from coagulating too fast.
- Garlic (5-6 cloves, minced): Essential for flavor depth.
- Onion (1 large, chopped): Sautéed with garlic to create a savory base.
- Green chilies or red chilies (2-3 pieces): Optional but recommended for a spicy kick.
- Bay leaves (2-3 pieces): Adds a fragrant aroma.
- Fish sauce or salt (to taste): For seasoning.
- Ground black pepper (1 tsp): For mild spice.
Optional Add-ons and Substitutes
Not everyone can find pork blood easily, or maybe you want to change things up a bit. Here are some ideas:
- Coconut milk: Used in Bicolano versions for a creamier texture.
- Pork ribs: For a meatier texture instead of belly.
- Tamarind juice: A sour alternative to vinegar.
- Taho blood (coagulated tofu): For vegetarians who want a similar texture.
- Lemon juice or calamansi: For a citrusy sour twist.
Where to Buy Fresh Pork Blood and Other Ingredients
Fresh pork blood can be tricky to find unless you live near a wet market, butcher shop, or an Asian/Filipino grocery. Always ask if the blood is fresh and not frozen, as the texture can change dramatically. If buying from a market:
- Go early in the morning, as blood is usually harvested at dawn.
- Bring your own clean container, since not all markets offer packaging.
Most other ingredients like vinegar, garlic, onions, and spices are easily available in any grocery store. If you’re using innards, ask your butcher to clean them properly or do it yourself thoroughly before cooking.
Kitchen Tools and Preparation
Essential Kitchen Tools
To cook Dinuguan properly, make sure you have these kitchen tools:
- Large cooking pot or wok: You’ll need this for sautéing and simmering.
- Wooden spoon or spatula: For gently stirring the blood mixture.
- Strainer or sieve: To remove any clots from the pork blood.
- Measuring cups/spoons: For accurate ingredient proportions.
- Chopping board and knife: For prepping the pork and aromatics.
- Mixing bowl: To prepare and strain the pork blood.
Having the right tools makes the cooking process smooth and hassle-free.
Prepping Your Ingredients
Before you even fire up the stove, make sure everything is prepped and ready:
- Slice the pork into small cubes for faster cooking and better sauce absorption.
- Clean and boil the innards (if using) until tender and odor-free.
- Strain the pork blood through a fine mesh sieve to remove clots and ensure smooth texture.
- Chop aromatics like garlic and onions ahead of time to keep things moving.
- Set aside all spices and sauces within arm’s reach.
Mise en place (everything in its place) is key when cooking Dinuguan, as timing can affect how the blood coagulates and how the flavor develops.
Safety Tips When Handling Pork Blood
Handling pork blood requires care to maintain hygiene and ensure safety:
- Keep it cold until just before use to prevent spoilage.
- Use gloves if you’re squeamish or want to avoid staining your hands.
- Always strain it to remove any impurities or clots.
- Do not stir vigorously once the blood is added; gentle mixing is essential to prevent it from curdling.
- Cook it thoroughly to avoid any foodborne illnesses.
Step-by-Step Guide to Cooking Dinuguan
Step 1: Sauté the Aromatics
The first step in any delicious Dinuguan dish is building a strong flavor base—and that starts with sautéing your aromatics. Heat about 2 tablespoons of cooking oil in a large pan or wok over medium heat. Once the oil is hot, toss in your minced garlic. Stir frequently to avoid burning it—what you want is a light golden brown that smells deeply aromatic.
Next, add the chopped onions. Sauté them until they turn soft and translucent. This process brings out their natural sweetness, which balances out the richness of the dish later on. Once the garlic and onions are nicely cooked, throw in your bay leaves. These will infuse the oil and give your stew that warm, herbal undertone that’s subtle but essential.
At this stage, your kitchen should be filled with that unmistakable aroma that screams comfort food. This aromatic base is your flavor foundation, so don’t rush it. Take your time and allow everything to bloom.
Step 2: Add the Pork and Let it Brown
Now that your aromatics are ready, it’s time to introduce the star of the show—the pork. Add the cubed pork belly or shoulder into the pan. Stir it well so that each piece gets coated in the aromatic oil. This step is all about sealing in the flavor, so allow the pork to brown slightly. This browning process also brings out the natural fat of the pork, which will later help enrich the sauce.
You don’t want to overcrowd the pan, so make sure the pork pieces are evenly spread out. If you’re working with a lot of meat, brown it in batches. Browning isn’t just about color; it adds depth and that unmistakable umami punch that makes Dinuguan so addictive.
If you’re using innards like pork liver or intestines, add them at this stage as well. Be sure they are pre-boiled and cleaned thoroughly. Cook them together with the pork for another 5-7 minutes. By the end of this step, everything should be lightly browned and glistening.
Step 3: Pour in the Vinegar and Simmer
Once the meat is nicely browned, it’s time to add the vinegar—a crucial component that gives Dinuguan its signature tang. Pour in about ½ cup of vinegar, but do not stir immediately. This is an old Filipino cooking trick: letting the vinegar simmer untouched for a few minutes prevents it from developing a sharp, raw taste.
Allow the vinegar to bubble away for about 5-7 minutes. This helps mellow out the acidity and lets the meat absorb that sour flavor. Afterward, give everything a gentle stir, scraping the bottom of the pan to release any bits stuck from browning the meat. These bits are packed with flavor!
At this stage, you can also add 1 to 2 cups of water or pork broth to help tenderize the meat further. Let it simmer until the pork is fully cooked and almost fork-tender—usually around 30 to 40 minutes depending on the cut and size.
If you’re someone who likes a little kick, now’s the perfect time to throw in sliced green or red chilies. Add more or less depending on your spice tolerance.
Step 4: Mix in the Pork Blood Slowly
Here’s where things get real—adding the pork blood. This part can make or break your Dinuguan. The key is to pour the blood in slowly and stir gently and continuously as you do. This prevents the blood from curdling into chunks and gives the stew its smooth, velvety consistency.
Before adding, make sure the blood is:
- Strained to remove any coagulated parts.
- At room temperature.
- Mixed with a bit of vinegar (optional) to stabilize it.
Once it’s in the pot, keep the heat at a low simmer and stir slowly but continuously for 10–15 minutes. You’ll notice the color darkens into a rich, chocolatey brown, and the sauce begins to thicken. That’s exactly what you want.
Taste it at this point and adjust the seasoning. Add fish sauce or salt for savoriness and black pepper for a little heat. Let it continue to simmer gently for another 10 minutes, allowing all the flavors to marry.
Step 5: Simmer Until Rich and Thick
Once the blood has fully integrated and the sauce starts to thicken, you’re entering the final stretch. Keep the stew on a low simmer and let it reduce until it reaches your desired consistency. Some like it soupy, while others prefer a thicker, almost gravy-like texture. Either way, keep stirring occasionally to prevent the sauce from sticking or burning at the bottom.
If you added innards or liver earlier, they’ll now be meltingly tender. The sauce will be deep, rich, slightly tangy, and utterly comforting. If it looks too thick, you can add a splash of water or broth to thin it out. If it’s too runny, just let it simmer a bit longer uncovered.
The longer you let Dinuguan simmer, the better it tastes. All the ingredients meld together into one beautiful, cohesive dish that’s complex, hearty, and absolutely delicious. Once it’s done, turn off the heat and let it rest for a few minutes before serving.
Cooking Tips for Perfect Dinuguan
How to Avoid a Metallic Taste
One common mistake when making Dinuguan is ending up with a metallic or iron-like taste. This usually comes from improper handling of the pork blood. Here are some tips to avoid that:
- Use fresh blood: Old or frozen blood tends to have a stronger, unpleasant taste.
- Add vinegar to the blood before cooking: A tablespoon or two of vinegar helps balance the taste and stabilizes the blood.
- Don’t overcook the blood: High heat can cause a metallic flavor. Always simmer gently.
- Balance the acidity: Too much vinegar can also highlight the metallic taste. Add in increments and taste as you go.
Another trick is to add a bit of sugar—just a teaspoon. It won’t make the dish sweet, but it balances the sour and iron notes.
Adjusting the Consistency
Consistency can make or break your Dinuguan experience. Too thin, and it feels like soup. Too thick, and it becomes a paste. The ideal texture is silky and pourable, with a thickness that clings gently to rice or puto.
To fix a stew that’s too thick:
- Add water or pork broth a little at a time.
- Stir gently and let it simmer for a few minutes.
To thicken a watery Dinuguan:
- Let it simmer uncovered to reduce the liquid.
- Add more blood (if available) or mash some of the liver for body.
Making It Spicy or Mild
Dinuguan can be as spicy or mild as you like. Some regions like Bicol are known for a fiery version, while others prefer it milder. Here’s how to adjust:
For spice lovers:
- Add more green or red chilies.
- Use siling labuyo (bird’s eye chili) for extra heat.
- Add chili flakes or a dash of hot sauce.
For mild versions:
- Use bell peppers instead of chilies.
- Add a bit more coconut milk to tone down the spice.
Whatever spice level you choose, make sure it doesn’t overpower the stew’s core flavors—porky, tangy, and rich.
Serving Suggestions
Best Sides to Serve with Dinuguan
Dinuguan may be a star on its own, but like all great dishes, it truly shines when paired with the right sides. In Filipino homes, puto (steamed rice cakes) is the go-to partner for this dish. The soft, slightly sweet texture of puto perfectly balances the richness and savoriness of the Dinuguan. The contrast between the fluffy, light bread and the thick, bold stew is nothing short of culinary magic.
If you’re not a fan of puto or can’t find it easily, no worries! Steamed white rice is always a classic choice. The neutral taste of rice lets the flavors of the Dinuguan stand out. For those looking to mix things up, here are other side ideas:
- Garlic fried rice – for an extra savory kick.
- Pandesal (Filipino bread rolls) – great for dipping into the sauce.
- Plain mashed potatoes – western twist, but surprisingly good with the stew.
- Boiled saba bananas – their sweetness complements the tanginess of the vinegar.
When preparing for a gathering, offer a combination of these to please everyone’s palate. Trust us, your guests will keep coming back for more.
Perfect Beverages to Pair
With a bold dish like Dinuguan, the drink you choose can either elevate the experience or clash completely. For something refreshing, go with iced calamansi juice. It’s light, citrusy, and cuts through the richness of the dish.
Other great options include:
- Cold beer – especially if your Dinuguan is on the spicy side.
- Cucumber lemonade – offers a cooling effect that balances the heat.
- Iced tea with lemon – a classic that always works.
- Hot salabat (ginger tea) – great for digestion, especially after a heavy meal.
Avoid overly sweet sodas as they tend to clash with the flavors. Stick with crisp, slightly tangy drinks that cleanse the palate.
Serving Tips for Special Occasions
Planning to serve Dinuguan at a party or celebration? Presentation and timing are key. Here’s how to impress:
- Use clay pots or ceramic serving bowls. These help retain heat and add an authentic Filipino vibe.
- Garnish with green chilies or chopped green onions. It gives the dish a fresh look and a pop of color.
- Serve with assorted sides. Puto, rice, and condiments like spiced vinegar can elevate the whole experience.
- Pre-portion for easy serving. Especially useful for buffet-style setups.
- Keep it warm. Use food warmers or chafing dishes to maintain the texture and taste.
Whether it’s a birthday, fiesta, or just a family lunch, Dinuguan always feels like a celebration on a plate.
Storage and Reheating
How to Properly Store Leftovers
Dinuguan stores surprisingly well, and in some cases, it even tastes better the next day as the flavors continue to develop. To store it properly:
- Let it cool completely before placing it in the fridge.
- Use airtight containers to prevent the stew from absorbing other food odors.
- Label the container with the date to keep track of freshness.
- Store it in the coldest part of your fridge.
Properly stored, Dinuguan will last up to 4 days in the refrigerator without losing quality. Beyond that, the texture and taste may begin to degrade.
Reheating Without Losing Flavor
When it’s time to reheat your Dinuguan, do it slowly to avoid overcooking or drying out the stew. Here’s how:
- Place it in a pot and reheat over low to medium heat.
- Stir occasionally to prevent sticking.
- If it looks too thick, add a splash of water or broth.
- Taste and adjust seasoning as needed, especially if it was stored for more than 2 days.
Avoid using a microwave, if possible. While convenient, it can lead to uneven heating and can cause the pork blood to curdle or separate.
Can You Freeze Dinuguan?
Yes, absolutely. Dinuguan freezes very well and can last up to 2 months in the freezer. To freeze it:
- Divide it into individual portions for easier thawing.
- Use freezer-safe containers or heavy-duty freezer bags.
- Remove as much air as possible to prevent freezer burn.
When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop. Do not re-freeze once thawed. The sauce may be a bit thicker after freezing, but a little water or broth can bring it back to life.
Health Considerations
Is Dinuguan Healthy?
Dinuguan is a comfort food, no doubt—but how does it stack up health-wise? Like most stews, it depends largely on how it’s made and the ingredients you choose.
Pros:
- High in protein.
- Contains iron from pork blood.
- Can be made with lean cuts and veggies to improve nutritional value.
Cons:
- High in fat, especially if using pork belly.
- Pork blood is rich in cholesterol.
- Traditional versions can be high in sodium.
To make it healthier:
- Use lean cuts of pork like tenderloin.
- Limit the use of liver or fatty innards.
- Use coconut oil or olive oil for sautéing.
- Skip or reduce the fish sauce and salt.
Dinuguan doesn’t have to be a guilty pleasure. With a few tweaks, you can enjoy it even on a health-conscious diet.
Nutritional Information
A typical serving of Dinuguan (about 1 cup) contains approximately:
| Nutrient | Approx. Value |
|---|---|
| Calories | 300-350 kcal |
| Protein | 20-25g |
| Fat | 20-30g |
| Carbohydrates | 2-5g |
| Sodium | 600-900mg |
| Iron | High |
| Cholesterol | High |
These numbers can vary significantly based on the ingredients and portion size. If you’re counting macros or managing cholesterol, consider modifying your recipe.
Alternatives for Health-Conscious Eaters
If you love the flavor of Dinuguan but want something lighter, consider these creative alternatives:
- Vegetarian Dinuguan: Use tofu or mushrooms with dark soy sauce for a similar color and umami kick.
- Chicken Dinuguan: Swap pork with skinless chicken breast or thigh for a leaner version.
- Coconut milk Dinuguan: Add gata (coconut milk) and reduce the pork blood for a creamier, lighter stew.
These variations still hit that classic Dinuguan flavor profile while being easier on the body.
Regional Variations of Dinuguan
Dinuguan sa Puti (White Dinuguan)
This version might sound like an oxymoron, but “Dinuguan sa Puti” (literally “Dinuguan in white”) is a popular variant especially in Batangas. It’s called “white” because it omits the pork blood entirely, relying instead on vinegar and garlic to provide its signature taste.
The absence of blood makes this a great alternative for those who are squeamish about using it or can’t access it easily. Instead, this variation focuses on the pork, often using crispy pork bits, liver, or innards, simmered in a vinegar-heavy sauce. It’s tangy, garlicky, and just as satisfying.
Some people even add a bit of cream or coconut milk to smooth out the flavors, though this is more of a modern interpretation. Dinuguan sa Puti has gained popularity not only for its taste but also for being a “safer” introduction to the dish for first-timers.
Ilocano vs. Kapampangan Style
Like many iconic Filipino dishes, Dinuguan changes slightly depending on the region—and in this case, the differences are quite distinct.
Ilocano Style Dinuguan (Dinardaraan):
- Often drier and almost crunchy.
- Uses more garlic and sometimes includes crispy pork bits (like chicharon).
- Tends to be very salty and less sour.
- May contain lots of innards and offal, true to Ilocano resourcefulness.
Kapampangan Style Dinuguan:
- Rich, thick, and sometimes includes santol (cotton fruit) for an extra sour note.
- Often darker in color due to a higher ratio of pork blood.
- Flavor is more balanced, with a mix of sweet, salty, and sour.
- Some versions even include grated coconut.
Both versions are delicious but cater to different palates. Kapampangans tend to love bold, layered flavors, while Ilocanos prefer punchy, savory notes.
Unique Regional Twists
Other regions of the Philippines have their own creative spins on Dinuguan:
- Bicolano Dinuguan – Uses coconut milk and lots of siling labuyo (bird’s eye chili), making it creamy and fiery.
- Cebuano Dinuguan – Often called “Dugo-dugo”, it’s a bit soupier and sometimes includes lemongrass for added aroma.
- Mindanao versions – Influenced by Muslim cuisine, sometimes omit pork entirely and substitute it with beef or goat blood.
No matter where you go in the Philippines, Dinuguan tells a different story—but always one rooted in rich tradition.
Common Mistakes to Avoid
Overcooking the Pork
It might seem harmless to let your pork simmer for hours, but too much cooking can make it rubbery or dry, especially if you’re using lean cuts. Here’s how to avoid this:
- Use the right cut: Pork belly or shoulder has enough fat to stay juicy.
- Simmer, don’t boil: Gentle heat keeps the meat tender.
- Don’t over-stir after adding the blood.
Improper Blood Handling
The biggest risk in Dinuguan cooking is curdled or gritty blood. It ruins the dish’s texture and visual appeal. Mistakes to watch out for:
- Not straining the blood: Always pass it through a fine sieve to remove clots.
- Pouring it into a boiling pot: This causes instant curdling. Always add it on low heat, stirring gently.
- Skipping the vinegar stabilization: A little vinegar in the blood before adding can prevent curdling.
Not Balancing the Flavors
Dinuguan should be a beautiful balance of savory, sour, and a bit spicy. Avoid going overboard on one flavor. Tips to nail it:
- Taste as you go: Add vinegar, salt, or chilies in stages.
- Don’t overdo the vinegar: Too much makes it overly sharp.
- Add sugar if needed: A pinch of sugar balances the acidity.
Cooking Dinuguan for the First Time
Beginner Tips
If this is your first time making Dinuguan, don’t worry—you’re not alone! This dish might seem complicated, but it’s actually very doable. Here are some beginner-friendly tips:
- Buy pre-cleaned pork blood from reputable sources.
- Prep all your ingredients before you start cooking.
- Use a timer to avoid overcooking any stage.
- Read the full recipe first before diving in.
What to Expect
Your kitchen will smell amazing—thanks to garlic, onions, and vinegar. You’ll also notice the color transformation from a light pork stew to a rich, chocolatey brown. And once you taste that first spoonful—bold, tangy, savory—you’ll understand why Filipinos adore this dish so much.
Don’t be surprised if the first attempt isn’t perfect. That’s part of the learning process. Dinuguan is forgiving and gets better with every try.
Encouragement to Experiment
The beauty of Filipino cooking lies in experimentation. Don’t be afraid to tweak the recipe. Want it spicier? Add more chili. Crave creaminess? Try coconut milk. Going vegetarian? Use mushrooms and tofu.
Dinuguan isn’t just a recipe—it’s a culinary canvas. Once you master the base, the rest is yours to explore.
FAQs about Dinuguan Recipe
1. Can I cook Dinuguan without blood?
Yes, you can make Dinuguan sa Puti, which uses vinegar and aromatics in place of blood. It’s a great alternative for people uncomfortable with using blood or who can’t find it locally.
2. What type of vinegar is best for Dinuguan?
Cane vinegar or white vinegar are traditional choices. You can also use coconut vinegar for a more mellow taste. Avoid sweet vinegars like balsamic or fruit-based ones.
3. How long does Dinuguan last in the fridge?
When stored in an airtight container, it lasts up to 4 days in the fridge. For longer storage, freeze it for up to 2 months.
4. Can I make this in a slow cooker?
Absolutely! Brown the meat and sauté the aromatics first, then transfer to a slow cooker. Add the pork blood last and cook on low for 4–6 hours for deep, slow-developed flavor.
5. What’s the best pork cut for Dinuguan?
Pork belly and shoulder are ideal due to their fat content and tenderness. You can also use pork ribs or a mix of cuts for more variety in texture.
Conclusion
Dinuguan isn’t just food—it’s culture, history, and comfort served in a bowl. Its rich, bold flavors and rustic roots make it a true symbol of Filipino culinary pride. While it might seem unusual to the uninitiated, those who embrace it are rewarded with a deeply satisfying dish that speaks of tradition, resourcefulness, and love.
It may take a little courage and a lot of patience, but once you get the hang of it, you’ll find yourself coming back to this recipe again and again. Whether you enjoy it with puto on a rainy day or serve it as the centerpiece of a family feast, Dinuguan always delivers.
