Cooking Lucid
Dinuguan
A bold Filipino stew of pork offal simmered in pork blood, vinegar, and chili. Rich, tangy, and deeply savory — often called 'chocolate meat' and paired with puto.
Prep 15 min
Cook 45 min
Total 1h
Serves 6
Ingredients
Step 1 — Cook the pork
- 1.5 lbs pork belly and ears (cubed)
- 2 tbsp vegetable oil
- 1 onion (diced)
- 4 garlic cloves (minced)
- 1 thumb ginger (sliced)
- 2 cups pork blood (available at Filipino markets)
- ½ cup vinegar
- 1 cup water
- 2 chili peppers (sliced)
Step 2 — Season and serve
- 2 tbsp fish sauce
- Salt and pepper to taste
- Puto or steamed rice (to serve)
Instructions
- 1
Sauté the pork
Heat oil in a pot. Sauté onion, garlic, and ginger. Add pork and cook until lightly browned, about 10 minutes.
- 2
Add blood and vinegar
Pour in vinegar (do not stir for 2 minutes). Add water and simmer 20 minutes until pork is tender. Slowly stir in pork blood. Add chili and fish sauce. Simmer 10 minutes until sauce thickens.
- 3
Serve
Serve hot with puto (steamed rice cakes) or steamed white rice.
Nutrition per serving: 420 cal · 24g protein · 6g carbs · 34g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
