Dinuguan (Blood Stew)
Submitted by fly
Dinuguan is a traditional Filipino pork blood stew simmered with liver, vinegar, fish sauce, and hot banana peppers. Rich, tangy, and boldly savory, this classic Pinoy comfort dish serves 4.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minDinuguan is one of those Filipino dishes that separates the adventurous eaters from the timid, and it rewards the brave every single time.
Tender pork and liver get simmered in a dark, velvety sauce thickened with pig’s blood, sharpened with vinegar and fish sauce (patis), and finished with hot banana peppers and a touch of oregano.
The flavor is deeply savory, tangy, and rich with a subtle sweetness that balances everything out.
Serve it with steamed rice or warm puto (rice cakes) for the most authentic experience.
Kitchen Tips
- Bring the vinegar to a boil without stirring first; this cooks off the harsh acidity and mellows the sourness
- Stir the blood in gradually and keep the heat low to prevent curdling and keep the sauce smooth
- Frozen pig’s blood is available at most Asian grocery stores, often in the freezer section near the offal
- If you can’t find banana peppers, long green chili peppers or finger chilies work as a substitute
Ingredients
Directions
Cover pork with water and simmer for 30 minutes.
Remove from broth, dice.
Save 1½ cups of broth.
In a 2-quart stainless steel or porcelain saucepan, heat oil and garlic and onions for a few minutes.
Add pork, liver, patis, salt and sauté for 5 minutes more.
Add vinegar and bring to a boil without stirring.
Lower heat and simmer uncovered until most of the liquid has evaporated.
Add broth. Simmer for 10 minutes.
Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.
Add hot banana peppers and oregano and cook 5 minutes more.
Serve.
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