Dinuguan (Pork Blood Stew)


  • 1½ Lbs. of Pork belly (pork butt is fine)
  • 10 oz. of Edible pork blood (Orientex)
  • 2 Cups of Chicken stock (water is fine)
  • 1 Cup of Vinegar (Datu-puti)
  • 3 Tbs. Fish Sauce (Rufina)
  • 4 Cloves of garlic, peeled and smashed
  • 1 Medium onion sliced thinly
  • 1 Bay leaf (Laurel leaf)
  • 4 Pcs. Finger peppers
  • ½ Tbs. Ground black pepper
  • 1 Tsp. Msg (Aji-no-Moto)
  • ½ Tbs. Kosher salt
  • Oil for sauteing

Cooking Instructions:

  1. Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl.
  2. Next add ¼ cup of water and break up the jellied blood with your hands and set aside.
  3. Slice pork into small bite sized pieces and set aside.
  4. Using a casserole dish, heat 1 Tbs. of corn oil, add the pork, and spread it evenly on the bottom of the casserole dish.
  5. Cover and let it cook on medium low heat for three minutes without stirring it.
  6. Remove cover, stir the pork, and drain the liquid accumulated.
  7. Add garlic and saute for one minute, then add the onions, stir, and cover.
  8. Let it cook for another minute.
  9. Next add fish sauce and bay leaf and saute for 3 minutes.
  10. Then add ½ cup of vinegar, cover, and bring to a boil.
  11. Lower the heat and let it simmer for 3 minutes.
  12. Add the chicken stock and salt and let it simmer for five minutes.
  13. Add the jelly formed pork blood first, stir for about a minute, then add the rest of the pork blood and the finger peppers.
  14. Continue to stir for about two minutes, cover, and let simmer for another five minutes. Add another ½ cup of vinegar.
  15. Again cover and let it simmer for an additional 5 minutes.
  16. Adjust the taste by adding salt & pepper if needed.
  17. That’s it, you’re done. Serve with white rice, or Puto. Enjoy!

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