Rich Filipino Dinuguan with Blood and Vinegar Sauce

A tangy and hearty pork stew of Filipino origin

Savory pork combined with delicate spices and a rich blood sauce for a true taste of the Philippines.

1 hr 30 min
6
Intermediate

Ingredients

For the Pork Marinade

1 kg pork shoulder or belly, cubed

4 cloves garlic, minced

2 tablespoons soy sauce

1 teaspoon cracked black pepper

For the Vinegar Sauce

1 cup vinegar

1 tablespoon fish sauce

3 bay leaves

For the Blood Mixture

1 cup fresh pig’s blood, strained

1/2 cup water

For the Aromatics

2 tablespoons cooking oil

1 onion, finely chopped

2 green chili peppers, sliced

Preparation

Marinating the Pork

Combine Pork and Marinade

Combine pork cubes with minced garlic, soy sauce, and black pepper.

Marinate

Let it marinate for at least 30 minutes in the refrigerator.

Prepare Ingredients

Prepare other ingredients while marinating.

Preparing the Vinegar Sauce

Mix Vinegar Sauce

In a small bowl, mix vinegar, fish sauce, and bay leaves.

Combine and Set Aside

Stir until well combined and set aside.

Prep Aromatics

Have onion and chili ready before starting to cook.

Cooking Process

Sauté the Aromatics

Heat oil in a large pot. Add onion and sliced chili and sauté until the onion is translucent.

Use medium heat.

Brown the Pork

Add marinated pork to the pot and brown on all sides.

Simmer with Sauce

Pour in the vinegar sauce, bring to a boil, then lower the heat and simmer for 30 minutes.

Maintain a low heat.

Plating & Serving

Rich Filipino Dinuguan with Blood and Vinegar Sauce

FaUtensils

Serve and Garnish

Serve hot Dinuguan in a deep dish.

Sauce Pairings

Tangy Vinegar Sauce

Adds a sharpness to balance the rich blood sauce.

Garnishes & Accompaniments

Sliced green chiliFresh coriander

Perfect Sides

Steamed white rice

Traditional Filipino puto (steamed rice cake)