Dinuguan (Pork Blood Stew or Pork viscera in blood sauce) is a popular Filipino dish made from the pork viscera or entrails, meat and blood of a pig. “Dinuguan” is derived from the Filipino word “dugo”, meaning blood. It is usually partnered with puto (sweet steamed rice muffins). Here’s a recipe on how to make dinuguan.

Dinuguan

Ingredients

  • 3 cups (700g) cubed boneless pork butt with fat (½-inch cubes)
  • 3 tablespoons lard or peanut oil
  • ½ cup (120ml) vinegar mixed with 1 cup (240ml) water and 1 tablespoon salt
  • 1 medium-sized yellow onion, peeled and sliced
  • 1½ cups (360ml) pork blood
  • 3 cloves garlic, peeled and crushed
  • 2 hot jalapeño peppers, seeded and chopped

Procedure

  1. Place the pork in a 4-quart (560ml) covered stove-top casserole dish and add the vinegar mixture. Bring to a boil and reduce the heat.
  2. Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn’t dry out. Add more water if necessary.
  3. Heat a frying pan and add the lard or oil.
  4. When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat.
  5. Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.
  6. Add the blood to the pork gradually while stirring the mixture. Bring to a boil.
  7. Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot.