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Pork Dinuguan
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4.80 from 5 votes

Pork Dinuguan Recipe

Pork dinuguan is a Filipino dish featuring tender pork belly, intestines and liver cooked in a savory sauce made from pig's blood, vinegar, and spices, resulting in a rich and flavorful stew.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: blood stew, chicken dinuguan, chocolate stew, pork dinuguan
Servings: 6 servings
Calories: 255kcal
Author: Manny

Ingredients

  • 1/2 kilo pork liempo or pork belly
  • 1 kilo pork small intestines washed and cleaned
  • 1/4 kilo pork liver (optional) sliced into cubes
  • 2 Tbsp. cooking oil
  • 2 cloves garlic chopped
  • 1 pc medium sized onion sliced
  • 2 cups vinegar
  • 2 Tbsp. patis
  • 1 Tbsp. salt
  • 1/4 Tbsp. MSG
  • 1 and 1/2 cup pork meat stock or water
  • 2 cups pig's blood
  • 2 tsp. sugar
  • 3 pcs. green chili peppers (siling haba)
  • 1/2 tsp. oregano powder or 3 grams dried oregeno leaves
  • 1 thumbsize ginger sliced

Instructions

How to Cook Pork Dinuguan:

  • Cook the pork and intestines in approximately 5 cups of water for 40 minutes or until tender.
  • Let it cool, then slice the pork into cubes and the intestines into 1 inch length. Set aside the meat stock.
  • In a wok or kawali, sauté the garlic, ginger and onion in oil for 5 minutes.
  • Then add the pork, intestines, liver, patis, MSG and salt.
  • Then pour in the vinegar and boil without stirring.
  • Afterwards pour in the meat stock and simmer for 10 minutes.
  • Add the pig's blood and sugar and stir occasionally until the mixture thickens.
  • Put the oregano and green chili then let it simmer again for 5 minutes.

Video

Notes

Cooking Tips:

  1. Preparing the dish de­mands fresh pork ingredients like­ belly, liver, and blood. These­ elements' quality dire­ctly enhances the dish's flavor and e­njoyment.
  2. Balancing flavors is crucial for delicious stew. While following the­ recipe, monitor vinegar, salt, and se­asoning amounts. Taste periodically and adjust these­ to suit your preference­ for a tangier or more savory dish.
  3. Allowing the blood stew to cook ge­ntly over low heat is esse­ntial. This simmering process blends the­ flavors harmoniously, creating a richer, more satisfying taste­. Additionally, simmering thickens the sauce­ and guarantees the pork and othe­r components reach the de­sired doneness for safe­ consumption.