Pork Dinuguan Recipe

March 4, 2012
(Last Updated On: January 25, 2017)

How to cook Pork Dinuguan

Pork Dinuguan (also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.

The term Dinuguan comes from the word dugo meaning “blood”. It is recognizably thick and dark, hence the Westernized euphemism “chocolate meat.” It is similar to the Singapore dish pig’s organ soup, differing in that it does not contain vegetables and has a characteristically thick gravy.

Pork Dinuguan Recipe

Due to the offal it is frequently considered an unusual or alarming dish to those in Western culture, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the ancient Spartan dish known as black gruel whose primary ingredients were pork, vinegar and blood.

Dinuguan Recipe is often served with white rice or a Filipino rice cake called puto.

Estimated cooking time: 1 hour and 30 minutes

Pork Dinuguan Ingredients:

  • 1 k. of pork belly, cut into small cubes
  • 350 g. of pork liver
  • 4 c. of pig’s blood
  • 3 chili peppers (siling haba)
  • 1 head of garlic, crushed and minced
  • 1 thumb-sized piece of ginger, minced
  • 3 onions, halved and sliced thinly
  • 1 pouch of sinigang mix good for 1 liter of broth
  • 1 bay leaf
  • salt
  • pepper (optional)
  • 1 tbsp. of cooking oil

Pork Dinuguan Cooking Instructions:

  • 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 fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
  • Add the onions, chili peppers, bay leaf and Sinigang mix and continue cooking until the onions are transparent.
  • Season with salt and pepper, if using.
  • Pour in just enough water to cover.
  •  Bring to a boil, lower the heat, 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 to a boil.
  • Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.
  • Add more salt if necessary.
  • Serve the Dinuguan hot with puto (sweet rice cakes) or steamed rice.



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  • Reply

    babylita chua

    February 11, 2010 at 7:19 am

    that ismy favorite!!!

  • Reply


    February 7, 2010 at 11:41 pm

    Grocery Stores or even Sari-sari stores anywhere has a MAGGI Sinigang Mix. ๐Ÿ™‚

  • Reply


    January 20, 2010 at 4:25 pm

    I had never had this before just now – in fact, my half-finished bowl is sitting next to me. I ordered it without having the slightest idea what it was, and only after taking a couple bites and thinking “what IS this wonderful dish?” did I google it. I’m pretty adventurous for a westerner – and thankfully so, otherwise I would never have been able to add another wonderfully fragrant and savory food to my “Will order again” list. Fantastic.

  • Reply


    January 11, 2010 at 1:50 pm

    Yes, you may try also Superstore; they may carry the sinigang mix.

  • Reply


    November 7, 2009 at 8:12 pm

    I’m sure you can just go to any Filipino store to find the mix. At least that’s what my mom has told me.

  • Reply


    July 17, 2009 at 6:13 pm

    u can buy sinigang mix it in supermarkets or small stores..

  • Reply


    June 7, 2009 at 5:45 am


    I just ate a Filipino restaurant and dinuguan looks exactly like that. =D I just have one question, where can i get the sinigang mix?


  • Reply

    cherille eleazar

    May 16, 2008 at 8:44 pm

    i like your web

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