Pork Dinuguan

Pork Dinuguan is a Filipino stew made of pork meat, pigs blood and spices. This Filipino dish might not be for everyone, but those who developed an acquired taste for this recommend to eat this with steamed rice or rice (puto) cake or even pandesal.

The steps below should guide you on how to make this delicious pork dinuguan. Watch the video below to visually guide you in every step of the way. Cooking pork dinuguan is easy and simple.

This pork dinuguan dish is mainly comprised of pork stew of blood and meat. Other uses internal organs of the pig so your choice. Some even uses chicken or beef as a substitute to pork meat, but if you ask me I prefer using pork belly or pork shoulder.

Pork Dinuguan is one of my favorite Filipino pork dishes specially when made with pork belly or shoulder as it has to have pork fat or at least 30% to make it more delicious! I also added a tablespoon of tamarind sinigang mix powder and it sure adds to the taste.

Give this delicious and simple dinuguan recipe a try. Make this and share with family and friends. This dish is also a great Filipino party food idea or for potlucks as you can make it a day ahead and just warm it up before serving.

Save this recipe or Pin It for later use. Check related recipes below. Click on the name link below the picture to see complete recipe.

Follow and Subscribe to Casa Baluarte Facebook Page and Casa Baluarte YouTube videos for more delicious and easy to follow recipes.

Ingredients:

1 tbsp canola oil
2 thumb size ginger, sliced
1 medium onion, sliced
4 cloves of garlic, chopped
2 pieces lemongrass
2 lbs. pork shoulder or belly, cut into bite size
1/2 tsp ground pepper
1 tbsp sugar
3 pieces bay leaves
1 tbsp fish sauce
1 tbsp tamarind (sinigang) powder (optional but makes a difference)
1 cup vinegar
2 cups water
2 finger chilies
10 ounces pork blood
salt to taste

Instructions:

In a pot, heat and add cooking oil. Saute ginger, onion and garlic until limp. Add pork and cook for about 5 minutes or until light brown. Add lemongrass, ground pepper and bay leaves. Season with fish sauce and sugar. Stir well to combine all ingredients.
Add sinigang powder and vinegar. Cook uncovered without stirring for 5 minutes.
Add water and finger chilies. Bring into a boil and reduce heat to medium and cover pan. Continue cooking for 20 minutes or until meat is tender.
Pour-in pork blood and stir constantly to prevent lumps. Add more water if needed. Add salt to taste and more ground pepper if needed. Simmer in low heat while stirring occasionally for about 15 minutes. Simmer until sauce thickened.
Turn off the heat, serve hot over steamed rice or puto or pandesal. Enjoy!