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Dinuguan

Dinuguan

Rich, dark pork and pig's blood stew — spicy, tangy, and hearty. A Filipino comfort classic originally from Pampanga, popularized in Mindanao.

⏱ Prep: 15 min ⏱ Cook: 60 min Medium
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Ingredients

  • 600 g Pork belly, cut into pieces
  • 360 ml Pigs blood (dugo), fresh
  • 2.4 tbsp Vinegar
  • 3.6 pcs Siling haba, chopped
  • 6 pcs Siling labuyo, sliced
  • 7.2 pcs Garlic, minced
  • 1.2 pcs Onion, sliced
  • 1.2 tbsp Fish sauce
  • 1.2 cups Water

Instructions

  1. Sauté garlic, onion, and chilies. Brown the pork belly until crispy.

  2. Add vinegar and fish sauce. Simmer with water for 20 minutes until tender.

  3. Slowly stir in the fresh pigs blood, stirring continuously for 5 minutes. The stew should thicken and become smooth.

  4. Add siling labuyo at the end. Serve hot with steamed rice.